stimulating properties. It may be cooked in
various ways : it may be boiled and served
with white maitre d'hotel, Dutch, onion, or
Italian sauce ; or it may be fried in batter, or
stewed or scalloped, or made into croquettes.
AVhen fried, the salsifies are often served round
boiled fish, and rather resemble fried smelts in
taste. The only inconvenience attending the
use of salsify is that it requires to be boiled for
at least an hour to make it tender, and to re-
move a certain bitter flavour which ajipertains
to it unboiled. The leaves of the plant ought
to be fresh, and the roots firm and black. To
prepare the roots for dressing, cut off the
ends of each, and scrape off the outer rind till
the flesh is reached, which somewhat resembles
the parsnip in colour and appearance. Hub
them with lemon-juice or vinegar, and tln-ow
them into cold water until they are to be
dressed. They will be better for lying in this
for an hour or two, and will impart to the water
a tinge of reddish brown. Exposure to the
air in scraping or after boiling makes them
turn black. The remains of salsify which has
been boiled one day may be fried the next.
Salsify roots, if left in the gi-ound, will in the
spring send up stout green shoots, which will
be found excellent boiled. They are to be eaten
like asparagus.
Salsify (a la Creme). — Boil the roots till
tender, or take the remnants of dressed salsify,
and divide them into inch lengths. Dissolve a
slice of butter in a saucepan, and work into
this as much flour as it will take. When the
paste is quite smooth, and before it is at aU
coloured, moisten with milk or cream, season
with salt and cayenne, and stir it over the
fire till it coats the spoon. Put in the slices
of salsify, let them get hot, and dish in a
pjTamid form on a hot dish. Add a spoonful
of lemon-juice✪ Salsify (a la Creme) to the sauce, pour it over the
roots, and garnish with fned sippets. Time
altogether, one hour and a half.
Salsify, Boiled. — The roots are boiled
like carrots, or half boiled and grated fine,
made into flat small patties, dipped in batter,
and fried like oysters, which they strongly
resemble ; hence the frequent name for salsify
of vegetable oyster. The young flower-stalks,
if cut in the spring of the second year, and
dressed hke asparagus, are not unlike the
latter, and make an excellent dish.
Salsify, Boiled (another way). — Scrape
the roots gently, so as to strip them only of the
outside peel. Then cut them into pieces of an
equal size, about four inches, and throw them
into water with a little vinegar or lemon-
juice, to prevent their getting black. "\Mien
you have scraped a sufficient quantity, boil
them in water enough for them to swim with
case ; put a little salt, a small bit of butter, and
the juice of a lemon. They will generally be
done in three-quarters of an hour; yet it is
better to ascertain the fact by taking a piece
out of the water, and trying with a knife
whether they are done enough, which is the
case when the knife penetrates easily. Drain
the salsifies, and send them up with whatever
sauce you think proper. They are generally
served with veloute or French melted butter.
SAL
(817)
SAL
✪ Salsify, Boiled
Page 1690 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
stimulating properties. It may be cooked in various ways : it may be boiled and served with white maitre d'hotel, Dutch, onion, or Italian sauce ; or it may be fried in batter, or stewed or scalloped, or made into croquettes. AVhen fried, the salsifies are often served round boiled fish, and rather resemble fried smelts in taste. The only inconvenience attending the use of salsify is that it requires to be boiled for at least an hour to make it tender, and to remove a certain bitter flavour which appertains to it unboiled. The leaves of the plant ought to be fresh, and the roots firm and black. To prepare the roots for dressing, cut off the ends of each, and scrape off the outer rind till the flesh is reached, which somewhat resembles the parsnip in colour and appearance. Hub them with lemon-juice or vinegar, and throw them into cold water until they are to be dressed. They will be better for lying in this for an hour or two, and will impart to the water a tinge of reddish brown. Exposure to the air in scraping or after boiling makes them turn black. The remains of salsify which has been boiled one day may be fried the next. Salsify roots, if left in the gi-ound, will in the spring send up stout green shoots, which will be found excellent boiled. They are to be eaten like asparagus.
Salsify (a la Creme). — Boil the roots till tender, or take the remnants of dressed salsify, and divide them into inch lengths. Dissolve a slice of butter in a saucepan, and work into this as much flour as it will take. When the paste is quite smooth, and before it is at aU coloured, moisten with milk or cream, season with salt and cayenne, and stir it over the fire till it coats the spoon. Put in the slices of salsify, let them get hot, and dish in a pjTamid form on a hot dish. Add a spoonful of lemon-juice to the sauce, pour it over the roots, and garnish with fned sippets. Time altogether, one hour and a half.
Salsify, Boiled. — The roots are boiled like carrots, or half boiled and grated fine, made into flat small patties, dipped in batter, and fried like oysters, which they strongly resemble ; hence the frequent name for salsify of vegetable oyster. The young flower-stalks, if cut in the spring of the second year, and dressed hke asparagus, are not unlike the latter, and make an excellent dish.
Salsify, Boiled (another way). — Scrape the roots gently, so as to strip them only of the outside peel. Then cut them into pieces of an equal size, about four inches, and throw them into water with a little vinegar or lemon-juice, to prevent their getting black. "\Mien you have scraped a sufficient quantity, boil them in water enough for them to swim with case ; put a little salt, a small bit of butter, and the juice of a lemon. They will generally be done in three-quarters of an hour; yet it is better to ascertain the fact by taking a piece out of the water, and trying with a knife whether they are done enough, which is the case when the knife penetrates easily. Drain the salsifies, and send them up with whatever sauce you think proper. They are generally served with veloute or French melted butter.
SAL
(817)
SAL
Records on this page
Salsify (a la Creme)Salsify, Boiled