Other Recipes from VEGETABLESSalad Dressing Without Oil
Asparagus Aux Milanaise
Corn Au Gratin
Chonfleur Au Gratin
To Boil Rice
Artichokes (french Or Globe)
Sour Buttered Beets
PurÉe Of Celeriac
Cauliflower With Brown Crumbs
Salsify(Vegetables) - (The Community Cook Book)
To prevent salsify from turning dark, drop as soon as pared into a
mixture of flour, water and a little vinegar. After paring, cut into
slices about three inches long. Put on in prepared water and cook thirty
minutes from the time it begins to boil. Drain and serve in white sauce;
or mix butter, salt, lemon juice and parsley and serve with this.
SCALLOPED SALSIFYBoil and slice the salsify as in preceding recipe. Butter a baking dish;
fill it by adding alternate layers of salsify and small bits of cheese.
Season with salt, pepper and butter. Pour over it a sufficient quantity
of milk or cream to moisten thoroughly. Bake one-half hour. Bread crumbs
may be added if desired.
PLUMS, SWEET POTATOES AND MEAT
Wash one pound of prunes or plums and put on to boil with one pound of
brisket of beef or any fat meat; when the meat is tender add five
medium-sized sweet potatoes which have been pared and cut in small
pieces. Place the meat on top, add one-half cup of sugar and a piece of
sour salt (citric acid). Cover and bake until nicely browned. If gravy
should cook away add some warm water.
Boiled SalsifyScrape off the outer skin of the roots, cut in small pieces and throw
into water with a little vinegar to prevent turning brown. Boil at least
an hour, as they should be quite soft to be good. When done put in a
little salt codfish picked very fine. Season with butter, salt, and
cream, thickened with a little flour or cornstarch and serve with bits
of toast. The fish helps to give it a sea-flavor. Instead of fish the
juice of half a lemon may be used or it is good without any added
Escalloped SalsifyCook salsify in salted water until tender, alternate it in a baking dish
with bread crumbs seasoned with pepper and salt, and dot with butter.
Moisten it with cream or milk and a little melted butter, cover the top
with bread crumbs dotted with butter, and bake a light brown.
Salsify FrittersScrape some oyster plant and drop quickly into cold water with a few
drops of vinegar to prevent its turning dark. Boil until soft in salted
water, mash fine, and for every half pint of the pulp add one well
beaten egg, a teaspoonful of melted butter, a tablespoonful of cream, a
heaping tablespoonful of flour, salt and pepper. Drop into boiling lard
or drippings and fry brown. Or, instead of mashing the salsify after
boiling, some prefer to drain it, and to dip each piece in batter and
fry it in hot lard. Season with salt and pepper after frying, drain in a
napkin and serve hot.
Fried SalsifyScrape, 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.
Salsify SoupUse a pint of salsify cut fine, boil until soft in a pint of water, mash
and put through a sieve. Have ready three pints of boiling milk, into
this put the salsify, liquor and pulp, thicken with a tablespoonful of
flour, and season with butter, pepper and salt. Roll crackers and stir
in three tablespoonfuls of cracker dust.
Croquettes Of Salsify And CeleriacTwo roots of salsify and one large celeriac. Wash and scrape them well.
Cut in pieces and cover with vinegar and water and let them stand one
hour--this will prevent them from turning dark. Pour off the vinegar and
water and nearly cover them with boiling water, cook until very tender,
mash fine and smooth, season with pepper and salt, and a few drops of
onion juice, put in a saucepan over the fire, and add a tablespoonful of
butter, two tablespoonfuls of milk, and just before removing from the
fire add a tablespoonful of cream and one egg, stir well, turn out into
a bowl and set aside to cool. When cold make into croquettes, dip in egg
and cracker crumbs and fry in a basket in boiling oil.
Salsify1 dozen roots of salsify.
1 ounce butter.
1/2 ounce flour.
1 slice of lemon.
1/2 pint water.
1 gill of milk.
1/2 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.
Salsify Or Vegetable OysterThe best way to cook it is to parboil it, (after scraping off the
outside,) then cut it in slices, dip it into a beaten egg, and fine
bread crumbs, and fry it in lard. It is very good boiled, then stewed a
few minutes in milk, with a little butter and salt. Another way which is
very good, is to make a batter of wheat flour, milk and eggs; cut the
Salsify in thin slices, (after having been boiled tender,) put them into
the batter with a little salt; drop this mixture into hot fat, by the
large spoonful. When a light brown, they are cooked sufficiently.
Viewed 1059 times.
Most Viewed Recipes from The Community Cook BookGrape Jelly
Peanut Butter Fudge
Ragout Of Beef
Baking Powder Biscuits
Least Viewed Recipes from The Community Cook BookUncooked Sweet Pickles 300
German Pickled Plums Or Peaches
Sour Cream Potato Salad
Soft Boiled Or Steamed Eggs
Scalloped Potatoes And Eggs
Steamed Prune Pudding
Food For And Serving The Sick
Cucumber Sweet Pickles
German Coffee Cake
Grandmother's Sponge Cake
California White Cake
|Home Made Cookies.ca|