Scrape them, and throw one by one as they are scraped into cold water, with a few drops of vinegar; when they are all scraped, move them a little, take out of the water, and throw them in boiling water with a little salt, boil till tender, and drain ; place them warm on a warm dish, and serve with brown butter, a mattre d'hotel, or white sauce.

Fried

When boiled as above, drain them. Then dip each in batter for frying vegetables, drop them in hot fat, and take them off with a skimmer when done, turn into a colander, salt them, and serve hot.

In Bechamel

While the salsify is boiling as directed above, make a Bechamel sauce; drain the salsify when done, and turn it into the Bechamel sauce as soon as the latter is finished; keep on the fire for about two minutes, stirring the while, and serve warm. They are prepared and served in the same way with the following sauces: cream, poulette, and white.