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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.

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SCALLOPED SALSIFY

Boil 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.

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Boiled Salsify

Scrape 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

flavor.

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Escalloped Salsify

Cook 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.

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Salsify Fritters

Scrape 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.

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Fried Salsify

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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Salsify Soup

Use 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.

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Croquettes Of Salsify And Celeriac

Two 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.

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Salsify

1 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.

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Salsify Or Vegetable Oyster

The 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.









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