Salsifis. Haferwurzel.

No. 1367. - Salsify is a hardy biennial plant, and is principally cultivated for its roots, the flavor of which resembles that of oysters. The leaves are long and grass-like. The roots are long and tapering, like the parsnip, and when grown in good soil measure about ten inches in length and an inch in diameter. Their flavor is sweet and delicate, and they are said to contain medicinal properties which have a tendency to alleviate consumption.

Culture

No. 1368. - Salsify succeeds best in a light and well enriched soil, which should be worked to a depth of twelve inches. The manure should be well rotted, for when fresh and coarse the roots will grow irregular and ill-shaped. Sow early and quite deep, and give the same general culture as for parsnips. The roots are hardy and may remain out all winter, but should be dug early in the spring as they deteriorate rapidly after growth commences. For winter use store them in the sand.

How To Prepare It For Cooking

No. 1369. - Scrape the skin off carefully and cut them in halves. Then slice them in sticks about two inches long, and throw them into a pan of acidulated cold water to keep them white.

Salsify, With Butter Sauce

No. 1370. - Prepare the Salsify as in No. 1369. Put a saucepan on the fire with some water in it, and when it boils add a piece of butter, a little salt, two spoonfuls of vinegar and the Salsify. Let them cook until tender, then drain them in a colander and put them in a saucepan. Add five spoonfuls of Butter sauce and season with salt, pepper and a few drops of lemon juice. Then toss them well together and serve them.

Note. - When Salsify is to be cooked and kept for future use, add to the water when it boils, two spoonfuls of flour, diluted with cold water. When they are cooked put them, with the broth, in an earthen bowl or jar, cover it with a paper cover, and keep it in a cool place.

Salsify, With Cream Sauce

No. 1371. - Prepare the Salsify as in No. 1370, and when they are drained put them in a saucepan with a glassful of cream. When the moisture is reduced add three spoonfuls of Cream sauce and let it simmer for five minutes. Serve hot.

Salsify, French Style

No. 1372. - Prepare and cook the Salsify as in No. 1370; then drain them and put them in a flat saucepan with a small piece of butter. Season with salt and pepper and toss them over the fire until the moisture is reduced. Then add four spoonfuls of Alle-mande sauce and toss them well together. Before serving, add the juice of half a lemon and a little finely chopped parsley.

Salsify With Brown Sauce, Spanish Style

No. 1373. - Prepare and cook the Salsify as in No. 1370; then drain them and put them in a flat saucepan with a small piece of butter. Toss them over the fire, and when lightly browned, add some thickened veal gravy, to which add a few drops of essence of ham. Toss them over the fire again for a few minutes; then add a little finely chopped parsley and serve hot.

Note. - Four spoonfuls of Espagnole sauce may be used instead of the veal gravy.

Salsify Fried In Batter

No. 1374. - Prepare and cook the Salsify as in No. 1370; then drain them, and put them in an earthen bowl. Season with salt, pepper and the juice of a lemon, and in one hour they will be ready for use. Then take them out, dip them in a batter and fry them in hot lard. Then drain them on a napkin, season them lightly with salt, and dress them on a napkin, with fried parsley as a garniture.

Fried Salsify, Villeroi

No. 1375. - Prepare and cook the Salsify as in No. 1370; then drain them, and put them in an earthen bowl. Season with salt and pepper, and when they are cold, take them out and dip them in a well-reduced Allemande or Cream sauce. Then arrange them in a pan, and set them in a cool place so the sauce will adhere well. After this, dip them gently in a light batter, and fry them in hot lard.

Salsify Fried In Butter

No. 1376. - Prepare and cook the Salsify as in No. 1370; then drain them. When they are cold, season them with salt and pepper, roll them in flour. Put a frying pan, with a piece of butter in it, on the lire. "When the butter is warm, add the Salsify, and fry them nicely on both sides. Serve them on a napkin.

Salsify Salad

No. 1377. - Prepare and cook the Salsify as in No. 1370; then drain them, and when they are cold, slice them into small stems about two inches long. Put them in a salad bowl, season with salt, pepper, sweet oil and vinegar, and add a few finely-sliced gherkins. Mix them all well together, dress them nicely, and sprinkle a little finely chopped parsley over the salad.