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Oyster Plant Salad

Two pounds of oyster plants, vinegar, one lemon, one onion, parsley, thyme, bay leaf, two tablespoons flour, French dressing, mayonnaise dressing. Scrape the plants, plunge them as soon as they are done in water acidulated with vinegar, then cut into inch long pieces. Dilute two tablespoonfuls of flour with two quarts of water, add to it salt and the juice of a lemon, an onion, a bunch of parsley, thyme, and bay leaf; boil up the liquid, then put in the oyster plants and let simmer until thoroughly cooked. Drain and cool, and cut each one into four pieces lengthwise. Arrange in a salad bowl, cover with a French dressing, chopped parsley, and half an hour before serving cover with a mayonnaise dressing.