Salsify, Baked

Ingredients

• two roots of salsify
• a layer of crumbs of bread
• a little covering of butter
• as much milk as the dish will hold

Method

1. 1

   Boil salsify until skin comes off easily, slice thin.

2. 2

   Layer salsify, bread crumbs, salt, pepper, and butter in a baking dish.

3. 3

   Pour in milk and bake until brown.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 487. The excerpt below is the record exactly as published.

Salsify, Baked. — Salsify is some- times styled the vegetable oyster, from its supposed resemblance to the oyster in flavor. It is one of our most valuable winter vegetables, and es- pecially nice when eaten with tur- key or other fowl. Without scraping, boil until the skin comes off easily. Slice thin. Put into a china baking- dish a layer of salsify, a layer of crumbs of bread, a little salt, pepper, and a covering of butter as thin as you can cut it. Repeat until full, with crumbs of bread for the top. Pour in then as much milk as the dish will hold, and bake brown. Salsify, Fried. — Stew the salsify as usual till very tender; then with the back of a spoon or small mallet mash it very fine. Beat up an egg, add a teacupful of milk, a little flour, butter, and seasoning of pepper and salt. Make into little cakes and fry a light brown in boiling lard. Salsify Sauce. — Scrape and wash two roots of salsify

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