Salsify, To Dress
INGREDIENTS.
Salsify; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt, 1 oz. of butter, 2 tablespoonfuls of lemon-juice..
Scrape the roots gently, so as to strip them only of their outside peel; cut them into pieces about 4 inches long, and, as they are peeled, throw them into water with which has been mixed a little lemonjuice, to prevent their discolouring. Put them into boiling water, with salt, butter and lemon-juice in the above proportion, and let them boil rapidly until tender; try them with a fork, and, when it penetrates easily, they are done. Drain the salsify, and serve with a good white sauce or French melted butter.
TIME.-30 to 50 minutes.
SEASONABLE in winter.
Note. This vegetable may be also boiled, sliced and fried in batter of a nice brown. When crisp and a good colour, they should be served with fried parsley in the centre of the dish, and a little fine salt sprinkled over the salsify.
SANDWICHES, CUCUMBER to every time they are used, and, therefore, a jar full of well-dried table salt should always be kept ready to fill them. Another little thing (too often forgotten by servants) to be remembered, should be the removal of the spoons when the cellars are taken from the table.