Salsify or Vegetable Oysters
From Buckeye cookery, 1892
Serves 4
This method gives the flavor of oysters to the vegetable.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 194. The excerpt below is the record exactly as published.
SALSIFY OR VEGETABLE OYSTERS. Wash thoroughly, scrape off skin with a knife, cut across im rather thin slices, stew until tender in water enough to cover them, baer nee 4 4 Mfg Tee ty Se | VEGETABLES. fi “ i oath a, piece of salt codfish for seasoning. Betre sending to table, - reraave codfish, thicken with flour and butter rubbed together, toast sices of bread, put in dish, and then add the vegetable oyster. ‘Chis method gives the flavor of oysters to the vegetable, and adds much to its delicacy. Or, after stewing until tender in clear water, mash, season with pepper and salt, and serve.—WMrs. Gov. J. J. Bagley, Michigan. SALSIFY OR VEGETABLE OYSTERS. Parboil after scraping off the outside, cut in slices, dip it intoa beaten egg and fine bread-crumbs, and fry in lard. Or, slice cross- wise five or six good-sized plants, cook till tender in water enough. to cover, then adda pint or more of rich milk mixed with one table-spoon flour, season with butter
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