Salsify, Boiled

Ingredients

• twelve middling-sized ones
• a quarter of a pound of beef or mutton suet
• one onion
• a bit of thyme
• a bay-leaf
• a tablespoonful of salt
• four cloves
• two tablespoonfuls of flour
• three pints of water

Method

1. 1

   Scrape and prepare salsify, then put suet, onion, thyme, bay-leaf, salt, and cloves in a stewpan.

2. 2

   Stir for five minutes, add flour, then water.

3. 3

   When boiling, add salsify and simmer until tender, about one hour.

4. 4

   Dish on toast and sauce with preferred sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1690. The excerpt below is the record exactly as published.

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 (M. Soyers way).— "I do not know," says M. Soyor, " why this vege- table, which is held in such high esteem on the Continent, should be so little esteemed with us. I will here supply their manner of cooking it, and perhaps you will give it a fair trial. Take twelve middling-sized ones, scrape them well till quite white, rub each with lemon, and put it in cold water. Put into a stewpan a quarter of a pound of beef or mutton suet cut in small dice, one onion, a bit of thyme, a bay-leaf, a table-spoonful of salt, and four cloves ; put on the fire, and stir for five minutes; add two table-spoonfuls of flour, and stir well ; then add three pints of water

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