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Salsify, Fried, or Salsify Fritters

Boil the salsify till tender, or, if preferred, take the remains of cooked salsify. Drain and dry the roots by pressing them in a soft cloth. Make a little frying batter, dip all the roots separately into this, throw them into hot fat, and fry them till they are lightly browned. Take them up, drain them on a sieve, and serve very hot, piled high on a dish, and garnished with fried parsley. No sauce will be needed for them when dressed in this way. Sometimes the salsify is dipped into egg and bread-crumbs instead of batter before frying. When batter is used it may be made as follows. Put three table-spoonfuls of flour into a bowl with a salt-spoonful of salt and an ounce of fresh butter, Add as much lukewarm water as will melt the butter, and beat the whole to a smooth batter. Put it into a cold place, and ten minutes before it is wanted add the well-whisked white of an egg. The salsify is occasionally soaked in vinegar, with a little pepper and salt, before it is fried, but this is not necessary. When done, the roots should be thoroughly drained. Time, one hour to boil the salsify; to be fried till crisp.