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Fried Salsify

(Vaughan’s Vegetable Cook Book)







Scrape, cut into finger lengths and boil in salted water, drain and

cover with a dressing of oil and vinegar, salt and pepper. Let stand

until well seasoned, then drain again, sprinkle with parsley and fry in

hot fat. Put in but few pieces at a time as each needs attention. Dry in

a hot colander and serve.











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