Thursday, May 26, 2011


1 dozen roots of salsify. 1 ounce butter. ½ ounce flour. 1 slice of lemon. ½ pint water. 1 gill of milk. ½ teaspoon salt.

Scrape the salsify, and throw it into cold water, cut into pieces about two inches long, and place in an enamelled stewpan with the water, milk, lemon, salt, and half an ounce of butter. Boil one hour or until quite tender, remove the lemon, lift out the salsify and place in a warm vegetable dish, thicken the liquor with the other half ounce of butter and the flour, pour over the salsify and serve.

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