Mrs Beetons Vegetables Revisited

To Dress Salsify

Salsify

To each 2½lt (4 pints) Water allow:
25g (1oz) Butter
1 tbsp (heaped) Salt
2 tbsp Lemon Juice

Scrape the roots gently, to strip only the outside peel.
Cut them into pieces about 10 cm (4 inches) long and as they are peeled.
Place into water with a little lemon juice added, to prevent their discolouring.
Put into boiling water, with salt, butter and lemon juice added.
Boil rapidly until tender.
Test with a fork, when it penetrates easily, they are done.
Drain and serve with a good white sauce or French melted butter.

Time: 30 to 50 minutes.
Seasonable in winter.

Note: This vegetable may be also boiled, sliced and fried in batter of a nice brown.
When crisp and a good colour, they should be served with fried parsley in the centre of the dish and a little fine salt sprinkled over the salsify..

TO DRESS SALSIFY

1149. INGREDIENTS - Salsify; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt, 1 oz. of butter, 2 tablespoonfuls of lemon-juice.

Mode - Scrape the roots gently, so as to strip them only of their outside peel; cut them into pieces about 4 inches long, and, as they are peeled, throw them into water with which has been mixed a little lemon-juice, to prevent their discolouring. Put them into boiling water, with salt, butter, and lemon-juice in the above proportion, and let them boil rapidly until tender; try them with a fork; and, when it penetrates easily, they are done. Drain the salsify, and serve with a good white sauce or French melted butter.

Time - 30 to 50 minutes.

Seasonable in winter.

Note - This vegetable may be also boiled, sliced, and fried in batter of a nice brown. When crisp and a good colour, they should be served with fried parsley in the centre of the dish, and a little fine salt sprinkled over the salsify.

Mrs BeetonRecipes

Mrs Beetons Vegetables Revisited

To Dress Salsify

Mrs Beeton
Recipes