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Oyster-Plant Sauted

Scrape a large bunch of fine oyster plant, plunge it into cold water containing two tablespoonfuls of vinegar so as to prevent it turning black, take it from the water, drain and cut it lengthwise into two-inch pieces. Place them in a saucepan with two tablespoonfuls each of vinegar and flour, mix well, cover with plenty of cold water, add a handful of salt, cover and let boil slowly for forty minutes. Then drain, put them into a sautepan with one and one-half ounces of butter, and season with a little pepper, the juice of half a lemon, and one teaspoonful of chopped parsley. Heat well for five minutes, stirring occasionally, then place them in a deep hot dish and serve.