Fried Oyster Plant

Scraped clean and laid in cold water containing salt and a little white vinegar; when to be cooked, first boil tender, then take up and drain, dip into frying batter, plunge into hot fat, fry a delicate brown, take up, sprinkle with salt and serve as a vegetable.

Boiled Oyster Plant

Prepare as above, then boil tender, take up and drain, place in vegetable steamer cover with cream sauce; serve as a vegetable.

Oyster Plant, Sauce Poulette

Scrape clean, cut in small pieces, lay in acidulated water for an hour, then boil till tender in boiling water containing salt and and a little white vinegar; when done, taken up, turned into hot Poulette sauce and served.

Oyster Plant Fritters

Prepared and boiled as above, when drained, mashed thoroughly, then seasoned and stiffened with salt, pepper, yolk of egg and flour, spoonfuls then fried in hot fat, taken up, sprinkled with salt and served.

Stewed Oyster Plant

The plant prepared and boiled as above, then stewed in a rich meat gravy sauce; served on hot buttered toast.

Oyster Plant Saute

The plant prepared, boiled, drained, then rolled in flour, sauteed a golden brown with butter; served on toast with hot maitre d'hotel sauce poured over.