Salsify, Scalloped

Ingredients

• the salsify
• a little butter
• milk, or cream
• a pinch of celery salt
• grated bread-crumbs

Method

1. 1

   Boil the salsify until tender, then mash and mix with butter, milk or cream, and seasonings.

2. 2

   Fill buttered scallop-shells with the mixture, top with bread-crumbs, and bake until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1691. The excerpt below is the record exactly as published.

a little butter, cream, salt, cayenne, and lemon-juice : beat it till the ingredients are thoroughly mixed and constitute a stiff smooth paste. Place this on ice, and when it is quite cold, shape it into the form of corks. Dip these into clarified butter, or, if preferred, into beaten egg and grated bread-crumbs, and fry them in hot fat till they are crisp and brown. Lift them up, drain, and serve. Salsify, Fried.— Make a batter as fol- lows : — Take six spoonfuls of flour, a small pinch of salt, a spoonful of olive oil, and beat the whole with beer enough to make it into batter, hut do not make it too liquid. Then beat the whites of two eggs, and when well beaten pour them into the batter, which you must keep stirring gently. Next put the vegetables, that are done beforehand and well drained in a cloth, into the batter ; take them out again one by one, and throw them into the dripping. Use a skewer to prevent their sticking together. When fried of a fine colour and crisp, send them up with fried parsley in the centre of the dish, and a little pounded salt sprinkled over the vegetables. — Udc. 55 Salsify, Fried, or Salsify Fritters. I — Boil the salsify till tender, or, if preferred, ' take the remains of dressed salsify. Drain and I dry the roots by pressing them in a soft cloth. I Make a little frying batter, dip each root ' separately into this, throw them into hot fat, and fry them till they are lightly browned. Take them up, drain them on a sieve, and serve very hot, piled high on a dish, and garnished with fried parsley. No sauce will be needed for them when dressed in this way. Sometimes the salsify is dipped into eg^ and bread-crumbs instead of batter before frying. When batter is used it may be made as follows : — Put three table-spoonfuls of flour into a bowl with a salt-spoonful of salt and an ounce of fresh butter. Add as much lukewami water as will melt the butter, and beat the whole to a smooth batter. Put it into a cold place, and ten minutes before it is wanted add the weU- whisked white of an egg. The salsify is occa- sionally soaked in vinegar, with a little pepper and salt, before it is fried, but this is not neces- sary. When it has been done, the roots should be thoroughly drained afterwards. Time, one hour to boil the salsify ; to be fried till crisp. Salsify in Salad or Aspic— Take salsi- fies enough to fill a mould of the size of the dish, then boil them in the same way as the others; drain and cut them the length of the mould ; dress them like a chartreuse, dip them into a little aspic to stick them together all round the mould, and fill the middle with a salad of small bits of salsifies all the same size ; then season with salt, pepper, a little oil, vinegar, and aspic; put in also some parsley chopped very fine; toss the whole, and put it in the mould into ice. At dinner dip a rubber into hot water, rub the mould all round with it, and turn the salad out on the dish to serve up. If you can procure a few French beans very green, they will make the salad aj^jiear better ; while haricot beans are likewise very useful. Salsify Salad. — Boil the salsify till per- fectly tender, drain it, and cut it into inch lengths. Put it on a dish, and pour over it any simple salad-dressing, or toss it up lightly with oil, vinegar, salt, pepper, and chopped ravigote. Garnish as fancy dictates. Time to boil the salsify, one hour. Salsify Sauce. — Scrape and wash two roots of salsify, rub them with lemon, and throw them into cold water till wanted. Boil the roots till perfectly tender in lightly-salted water. Drain them, cut them into small pieces, stir them into half a pint of melted butter, simmer a few minutes, and serve. Time, one hour and a quarter. Salsify, Scalloped.— Boil the salsify till tender, and wash it or rub it through a colander. Put it into a bowl, which is placed in a larger one haK filled with boiling water. This is to keep the salsify hot. Work into the pulp ;i little butter and milk, or cream, and season with salt and pepper. Add a pinch of celerjr salt, if it is at hand. Butter some scallop-shells, cover them with grated bread-crumbs

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