Scrape about 20 heads of salsify, cut them into
pieces about 2 inches long, sprinkle them with salt,
and steep in water and milk. Cut a small onion,
half a carrot, half a turnip, and half a head of celery,
into small pieces ; put these in a stew-pan with
J lb. of lean bacon cut into pieces. Cook for 20
minutes. Mix 1 oz. of flour with a little milk and
stir in, fill up with a quart of stock or water, stir and
bring it to boil, put in the salsify, and let them simmer
gently till tender. Add a tablespoonful of cream,
one of chopped parsley, and a little lemon juice ;
season with pepper, grated nutmeg, and castor sugar✪ Stewed Salsify.
Reheat and range the salsify neatly on a dish, garnish
with button mushrooms, pour over the sauce, and
serve hot.
Salsify Fritters.
Prepare the salsify as described in the foregoing
recipe. When done drain them on a cloth, put the
pieces in a basin with 2 tablespoonsful of oil to 1 of
vinegar. Season with pepper and grated nutmeg ;
allow them to remain in the seasoning for an hour.
Take out, drain, and dip them in frying batter ;
fry them in hot fat. Drain, and dish up on a folded
napkin ; garnish with fried parsley, and serve.
Baked Salsify.
1 bundle salsify✪ Salsify Fritters, lemon juice or vinegar, if gills
rich white stock, breadcrumbs, a little butter, stock.
Scrape, wash, and cut in short pieces the salsify,
and put them into a basin of cold water containing
lemon juice or vinegar. Drain the salsify and cook
in stock or seasoned water till tender. Heat up l he
white sauce, put in the salsify, previously drained,
SALSIFY.
171
and blend both carefully. Put the salsify on a
buttered dish, pour over the sauce, sprinkle over the
breadcrumbs, and add a few very small bits of butter.
Bake for 10 minutes in a sharp oven, and serve.
Salsify a la Creme.
Scrape and wash the salsify, and cut each in two
or three portions, and put them in a basin containing
some acidulated water, to prevent their going black.
Then put the salsify in a stew-pan containing boiling
salted water, and a spoonful of vinegar or lemon juice.
When cooked, drain the salsify, dish up, and serve
with cream sauce.
Salsify with Cheese.
The salsify being cooked and drained, place a layer
of it in a shallow dish, sprinkle with grated cheese,
half Gruyere, and half Parmesan, then a layer of
Bechamel sauce, again a layer of salsify, then more
cheese and sauce, and sprinkle with breadcrumbs✪ Salsify with Cheese.
Place in a quick oven to get hot through and brown.
Salsify Cream Soup.
Scrape and wash a bundle of salsify, cut it up small,
and place in a stew-pan with 3 oz. of butter, and
a finely-minced onion, and stir for a few minutes.
Then moisten with about a quart of white stock,
add also 1 oz. of rice and a bouquet-gami. Wien
the salsify is cooked, drain and pound with the rice,
and pass all through a fine sieve ; then put the
puree with the stock, stir over the fire, boil up the
soup, season with salt, pepper, and nutmeg ; at the
last add 4 gill of cream and a liaison of 2 yolks of
eggs✪ Salsify Cream Soup, but do not let the soup boil again.
Salsify Salad.
When salsify is prepared for cooking as a vegetable,
the leaves may be used as a salad. Pick them care-
fully, putting aside all yellow leaves, and after
washing in plenty of water let them steep in water for
172
HOW TO COOK VEGETABLES.
half an hour. Then drain them, and after dressing
the salad as usual, add a few slices of pickled beetroot✪ Salsify Salad
as garnish.
Page 84 · 8 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Scrape about 20 heads of salsify, cut them into
pieces about 2 inches long, sprinkle them with salt,
and steep in water and milk. Cut a small onion,
half a carrot, half a turnip, and half a head of celery,
into small pieces ; put these in a stew-pan with
J lb. of lean bacon cut into pieces. Cook for 20
minutes. Mix 1 oz. of flour with a little milk and
stir in, fill up with a quart of stock or water, stir and
bring it to boil, put in the salsify, and let them simmer
gently till tender. Add a tablespoonful of cream,
one of chopped parsley, and a little lemon juice ;
season with pepper, grated nutmeg, and castor sugar.
Reheat and range the salsify neatly on a dish, garnish
with button mushrooms, pour over the sauce, and
serve hot.
Salsify Fritters.
Prepare the salsify as described in the foregoing
recipe. When done drain them on a cloth, put the
pieces in a basin with 2 tablespoonsful of oil to 1 of
vinegar. Season with pepper and grated nutmeg ;
allow them to remain in the seasoning for an hour.
Take out, drain, and dip them in frying batter ;
fry them in hot fat. Drain, and dish up on a folded
napkin ; garnish with fried parsley, and serve.
Baked Salsify.
1 bundle salsify, lemon juice or vinegar, if gills
rich white stock, breadcrumbs, a little butter, stock.
Scrape, wash, and cut in short pieces the salsify,
and put them into a basin of cold water containing
lemon juice or vinegar. Drain the salsify and cook
in stock or seasoned water till tender. Heat up l he
white sauce, put in the salsify, previously drained,
SALSIFY.
171
and blend both carefully. Put the salsify on a
buttered dish, pour over the sauce, sprinkle over the
breadcrumbs, and add a few very small bits of butter.
Bake for 10 minutes in a sharp oven, and serve.
Salsify a la Creme.
Scrape and wash the salsify, and cut each in two
or three portions, and put them in a basin containing
some acidulated water, to prevent their going black.
Then put the salsify in a stew-pan containing boiling
salted water, and a spoonful of vinegar or lemon juice.
When cooked, drain the salsify, dish up, and serve
with cream sauce.
Salsify with Cheese.
The salsify being cooked and drained, place a layer
of it in a shallow dish, sprinkle with grated cheese,
half Gruyere, and half Parmesan, then a layer of
Bechamel sauce, again a layer of salsify, then more
cheese and sauce, and sprinkle with breadcrumbs.
Place in a quick oven to get hot through and brown.
Salsify Cream Soup.
Scrape and wash a bundle of salsify, cut it up small,
and place in a stew-pan with 3 oz. of butter, and
a finely-minced onion, and stir for a few minutes.
Then moisten with about a quart of white stock,
add also 1 oz. of rice and a bouquet-gami. Wien
the salsify is cooked, drain and pound with the rice,
and pass all through a fine sieve ; then put the
puree with the stock, stir over the fire, boil up the
soup, season with salt, pepper, and nutmeg ; at the
last add 4 gill of cream and a liaison of 2 yolks of
eggs, but do not let the soup boil again.
Salsify Salad.
When salsify is prepared for cooking as a vegetable,
the leaves may be used as a salad. Pick them care-
fully, putting aside all yellow leaves, and after
washing in plenty of water let them steep in water for
172
HOW TO COOK VEGETABLES.
half an hour. Then drain them, and after dressing
the salad as usual, add a few slices of pickled beetroot
as garnish.