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Salsify, Stewed

Scrape and wash the roots, and cut them into round slices. Boil them in as much water as will barely cover them, and when they are tender lift them out with a slice, and pour away all but a quarter of a pint of the liquor. Thicken this with flour and butter, stir half a cupful of cream into it, and season with pepper and salt. Let it simmer gently for a few minutes. Put the salsify into a hot dish, pour the sauce over it, and serve. Time, one hour.