Scrape nicely a good-sized bunch of fine, fresh oyster-plant; plunge it at once into acidulated water, and when well washed, drain, and cut it into two-inch pieces. Place them in a saucepan, and boil them in plenty of water, adding two pinches of salt, two tablespoonfuls of vinegar, and the same quantity of diluted flour. After forty minutes, or as soon as they bend to the finger, they are done. Lift them out, drain them well, and serve with a pint of hot poulette sauce (No. 598) poured over them.