This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
8 roots salsify
1 cup (1/2 pt.) white sauce
1/4 cup (2 ozs.) butter substitute
1 teaspoon lemon juice or vinegar
1/2 teaspoon celery salt
1 tablespoon grated cheese
Choose salsify not too large, wash it well, and soak for thirty minutes in cold water. Cut off one inch from end of stalk and scrape the rest lightly. Tie in bundles with tape and throw into cold water to which a little vinegar or lemon juice has been added - to prevent discoloration. Put them into a saucepan with enough boiling water to cover, add a little salt and a good squeeze of lemon juice. Drain well, cut in thin slices, and mix with celery salt, or a small piece of fresh celery finely chopped. Grease some scallop shells and sprinkle them with bread crumbs, put in a layer of prepared salsify, then a layer of sauce, then more salsify and more sauce. Sprinkle tops with bread crumbs and cheese, dot with butter substitute, and bake in a hot oven until browned on top. Serve hot with lemon slices.
When salsify is cooked, it has a distinct flavor of oyster, hence the name oyster plant. It is like the parsnip in appearance, only much longer and thinner.