Salsify

Ingredients

• the roots
• a little lemon juice
• salt
• a little butter

Method

1. 1

   Wash and scrape the roots thoroughly, and put them into cold water, with a little lemon juice and salt, to preserve their colour.

2. 2

   Cook gently for about an hour in boiling water, or second stock, adding a little butter, lemon juice, and salt to the boiling water.

3. 3

   They should be well drained, and dished upon a serviette, and white or brown sauce handed with it.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 28. The excerpt below is the record exactly as published.

SALSIFY. Wash and scrape the roots thoroughly, and put them into cold water, with a little lemon juice and salt, to preserve their colour. Cook gently for about an hour in boiling water, or second 79 stock, adding a little butter

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