Fried Salsify

Scrape, wash and grate the salsify; add to it, for two dozen roots, three beaten eggs, salt and pepper to your taste, new milk sufficient to moisten it, a little dust of flour, and make it in cakes the size and shape of an oyster, and fry brown in boiling lard or sweet drippings. Or boil the salsify until tender, with a tablespoonful of vinegar in the water; drain and mash it fine; add to it two or three beaten eggs, a little rich milk, a piece of butter as large as a walnut mashed with it, and pepper and salt to your taste; flour your hands a little, form it into cakes, and fry as above.

Another Way

Scrape and wash it, split it in half, put it in boiling water, with a little salt and a tablespoonful of vinegar; boil until tender, drain it, and when cold, make a batter of four table-spoonsful of flour, the yolks of three eggs and a gill of cold water, the whites of the eggs beaten to a stiff froth and added last; dip the salsify in the batter and fry in hot lard.

Salsify Boiled

Scrape and wash the salsify, and put it in boiling water, with salt and a tablespoonful of vinegar; when tender, drain it, put it in a vegetable dish and pour over it a sauce made with a heaping tablespoonful of butter melted with two teaspoons of flour; when smooth, stir in a coffeecup of rich milk, give a boil up and pour over. Stir this sauce all the time until it thickens and boils.