To Dress Salsify

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

Salsify
to each 1/2 gallon of water allow 1 heaped tablespoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 tablespoonfuls of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (5)

Scrape the roots gently, so as to strip them only of their outside peel; cut them into pieces about 4 inches long, and, as they are peeled, throw them into water with which has been mixed a little lemon-juice, to prevent their discolouring.
Put them into boiling water, with salt, butter, and lemon-juice in the above proportion, and let them boil rapidly until tender; try them with a fork; and, when it penetrates easily, they are done.
Drain the salsify, and serve with a good white sauce or French melted butter.

Note

This vegetable may be also boiled, sliced, and fried in batter of a nice brown.
When crisp and a good colour, they should be served with fried parsley in the centre of the dish, and a little fine salt sprinkled over the salsify.

Original Text

TO DRESS SALSIFY.

1149. INGREDIENTS.—Salsify; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt, 1 oz. of butter, 2 tablespoonfuls of lemon-juice.

Mode.—Scrape the roots gently, so as to strip them only of their outside peel; cut them into pieces about 4 inches long, and, as they are peeled, throw them into water with which has been mixed a little lemon-juice, to prevent their discolouring. Put them into boiling water, with salt, butter, and lemon-juice in the above proportion, and let them boil rapidly until tender; try them with a fork; and, when it penetrates easily, they are done. Drain the salsify, and serve with a good white sauce or French melted butter.

Time.—30 to 50 minutes. Seasonable in winter.

Note.—This vegetable may be also boiled, sliced, and fried in batter of a nice brown. When crisp and a good colour, they should be served with fried parsley in the centre of the dish, and a little fine salt sprinkled over the salsify.

SALSIFY.—This esculent is, for the sake of its roots, cultivated in gardens. It belongs to the Composite class of flowers, which is the most extensive family in the vegetable kingdom. This family is not only one of the most natural and most uniform in structure, but there is also a great similarity existing in the properties of the plants of which it is composed. Generally speaking, all composite flowers are tonic or stimulant in their medical virtues.

Notes

—