Scrape the roots and place in cold water, to prevent discoloration. Cut in inch-long pieces. Cover with hot water in a saucepan and boil tender. Then pour off most of the water, and add a cup of milk. Bring this to a boil, stew ten minutes, put in a large lump of butter, cut and rolled in flour; season to taste; boil up once, and serve. This dish has much the taste of stewed oysters.