Name: Stewed Salsify or Oyster-Plant
Cuisine: American
Ingredients: 1 little salt and stew in a covered vessel until tender; 1 hour; 1 little of the water; 1 small lump of butter; 1 little pepper; 1 gill of sweet cream and a teaspoonful of flour stirred to a paste

Original Recipe

Wash the roots and scrape off their skins, throwing them, as you do so, into cold water, for exposure to the air causes them to immediately turn dark. Then cut crosswise into little thin slices; throw into fresh water, enough to cover; add a little salt and stew in a covered vessel until tender, or about one hour. Pour off a little of the water, add a small lump of butter, a little pepper, and a gill of sweet cream and a teaspoonful of flour stirred to a paste. Boil up and serve hot. Salsify may be simply boiled and melted butter turned over them.

1 little salt and stew in a covered vessel until tender
1 hour
1 little of the water
1 small lump of butter
1 little pepper
1 gill of sweet cream and a teaspoonful of flour stirred to a paste

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1

Wash the roots and scrape off their skins, throwing them, as you do so, into cold water, for exposure to the air causes them to immediately turn dark.
2

Then cut crosswise into little thin slices; throw into fresh water, enough to cover; add a little salt and stew in a covered vessel until tender, or about one hour.
3

Pour off a little of the water, add a small lump of butter, a little pepper, and a gill of sweet cream and a teaspoonful of flour stirred to a paste.
4

Boil up and serve hot.
5

Salsify may be simply boiled and melted butter turned over them.

Original Recipe

Ingredients

Instructions