Mock Fried Oysters

Ingredients

• one pint of the mashed salsify
• one teaspoonful of flour
• one tablespoonful of butter
• one well-beaten egg
• salt and pepper to season highly

Method

1. 1

   Wash and cook salsify in boiling salted water until tender.

2. 2

   Drain, scrape off skin, and mash.

3. 3

   Mix with flour, butter, egg, and seasonings.

4. 4

   Shape into ovals, dip in flour or cracker crumbs, and brown in hot butter.

As published

This recipe was extracted from Kirmess cook book (1907), page 125. The excerpt below is the record exactly as published.

a tablespoonful of butter and one of flour, salt and pepper, and serve very hot. VEGETABLES. 293 BOILED JERUSALEM ARTICHOKES. Marion Harland. Wash the artichokes thoroughly, pare and slice, or trim them into an oblong shape. Cook in slightly salted boiling water until tender, but not broken, and pour melted butter over them. Sprinlde with salt and pepper, and when turned into the dish, add a sprinkling of minced parsley and a few drops of lemon juice. BAKED JERUSALEM ARTICHOKES. Wash and pare the artichokes, and cook tender. Then cut into neat slices. Put them into a baking dish, sprinkle on a layer of grated Parmesan cheese and cover with a white or cream sauce. Sprinkle buttered crumbs over the top and bake until the crumbs are brown. STEWED SALSIFY. Marion Harland. Scrape the roots, throwing them at once into cold water, that they may not blacken. Cut into inch lengths and put over the fire in boiling salted water. Stew un- til tender. Drain off the water and pour upon the salsi- fy in the saucepan a cup of hot milk. After it has simmered five minutes add a tablespoonful of butter and three tablespoonfuls of cracker dust; season to taste and serve. MOCK FRIED OYSTERS. Marion Harland. Wash, trim and cook a bunch of oyster-plant (or sal- sify) in boiling salted water until tender. Drain and scrape off the skin. Mash well, and if stringy rub through a colander. To one pint of the mashed salsi- fy add one teaspoonful of flour, one tablespoonful of 294 KIRMESS COOK' BOOK. butter, one well-beaten egg, and salt and pepper to sea- son high

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