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Salsify, Boiled, Plain

Scrape the roots lightly, either cut them into three-inch lengths, or leave them whole, and throw them into water with a little lemon till wanted. Put them into boiling salt and water, and keep them boiling quickly till tender. Drain them, arrange on toast upon a hot dish, and pour over them good melted butter--white sauce, Dutch sauce, maitre d'hotel sauce, onion sauce, or Italian sauce, however, may be used. Sometimes the salsify is boiled in sauce flavoured with vegetables, herbs, and spices instead of water. Time to boil, about one hour. Probable cost, variable. Sufficient, a dozen roots for a dish.