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Boiled Oyster-Plant

Scrape a bunch of tender oyster-plant, putting the roots as they have been scraped in cold water to which a little vinegar has been added. Cut them in pieces, put them in a saucepan of boiling salted water over the fire and boil until tender; then drain, add a tablespoonful of butter, cream enough to cover them and a seasoning of salt and white pepper, and serve as soon as the cream is hot. The cream may be omitted if not desired.

Oyster-Plant, Poulette Scrape a good-sized bunch of fine fresh oyster-plant, plunge it at once into acidulated water, and when well washed, drain and cut it into two-inch pieces; place them in a saucepan and boil in plenty of water, adding a little salt, two tablespoonfuls of vinegar and the same quantity of diluted flour. Cook until tender, remove, drain well, and serve with a pint of hot poulette sauce poured over them.