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Oyster Plants Saute Au Beurre

Neatly scrape and trim well a large bunch fresh, sound oyster plants. Plunge them in cold water with two tablespoons vinegar for give minutes. Remove, drain and cut into one-inch-long pieces. Drop them in a saucepan with one tablespoon vinegar, one tablespoon flour, one tablespoon salt and three pints cold water. Cover the pan and slowly boil for forty minutes. Drain well. Heat in a frying pan one and a half tablespoons melted butter, place the oyster plants in the pan; season with two saltspoons salt and one saltspoon white pepper, then frequently toss them while cooking for five minutes. Squeeze in the juice of half a sound lemon, adding a teaspoon finely chopped parsley. Gently toss again for one minute and serve.