Cream of Vegetable Oyster

Ingredients

• 3 cups sliced vegetable oyster
• 2 tablespoons vegetable butter
• 5 cups water
• I tablespoon flour
• i teaspoon chopped onion
• 2 cups hot milk
• Salt to taste

Method

1. 1

   Wash and scrape the salsify, and drop into cold water.

2. 2

   Slice very thin, add the water, the onion, and 2 teaspoons salt, and boil until very well done, and the liquid reduced to about 3 cups.

3. 3

   Take out about 0.5 of the cooked vegetable, to be used as a garniture for the soup, and mash the rest through a colander.

4. 4

   Rub the butter and the flour together in a small saucepan over the fire, add a little of the hot milk, and stir smooth.

5. 5

   Add the remainder of the milk, and bring to a boil.

6. 6

   Add this to the mashed vegetable oyster, and strain through a medium strainer.

7. 7

   Add the cooked, sliced vegetable oysters, reheat, salt to taste, and serve.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 73. The excerpt below is the record exactly as published.

CREAM OF VEGETABLE OYSTER 3 cups sliced vegetable oyster 2 tablespoons vegetable butter 5 cups water I tablespoon flour i teaspoon chopped onion 2 cups hot milk Salt to taste

Cook this with the app: pantry check, scaling, and the assistant.