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Salsify Fritters

(Vaughan’s Vegetable Cook Book)







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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