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Salsify, or Oyster Plant

After washing and scraping white the salsify, keeping it under water as much as possible while doing it, throw it into weak lemon juice and water or vinegar and water for a few minutes to blanch. Drain carefully and cover with boiling water. Cook about forty minutes, adding a teaspoon of salt and a squeeze of lemon after the first twenty minutes. When tender, drain well, cut into short lengths, put into pan with white or cream sauce, shake over fire until very hot, and serve.