This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Salsify is one of the vegetables of value throughout the winter. Its food value is not high, but it contains some protein, carbohydrate, and mineral matter. Because of its delicate flavor it makes a pleasing addition to the diet. It can be used with meats and starchy vegetables.
Wash, scrub, and scrape the oyster plant, putting it directly into cold water to which a little vinegar has been added to prevent turning dark. Cut in small pieces, cook in boiling, salted water until tender (45 to 60 minutes). Drain. Season with salt, pepper, and butter.
Mash the boiled salsify, season with butter, salt, and pepper. Shape in small flat cakes, roll in flour and brown in hot fat.
Prepare boiled salsify, cut in small pieces, and add to white sauce.