Oyster Plant Salad

Scrape two pounds of oyster plants, plunge them as soon as they are done in water acidulated with vinegar, then cut into inch long pieces. Dilute two spoonfuls of flour with two quarts of water, add to it salt and the juice of a lemon, a medium-sized onion, a bunch of parsley garnished with thyme and bay leaf; boil up the liquid, then put in the oyster plants, and let simmer until they are thoroughly cooked, then set them aside to drain and get cold, and cut each one into four pieces lengthwise. Range these in a salad bowl, season with salt, pepper, oil and vinegar, also some chopped parsley, and half an hour before serving cover with a mayonnaise sauce (No. 606).