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SALSIFY, WITH MELTED BUTTER (Gouffe's recipe)

Take four pounds of salsify; the leaves should be very fresh and the root black and firm. Cut off the roots and scrape them to remove the black skin entirely; throw them in a large basin of cold water with a little vinegar in it. Put in a three-quart stewpan half a pound of beef-suet, chopped fine; melt it over a slow fire, without colouring it. Add two quarts of water, a tea-spoonful of salt, and two table-spoonfuls of vinegar. Stir over the fire till it boils; add the salsify, previously cut into pieces two and a half inches long, and simmer for half an hour, with the lid not quite closed. Drain them well, and put them in a two-quart stewpan with a pint of melted butter; mix well, and serve.