Boiled Oyster-Plant

Scrape a bunch of tender oyster-plant, putting the roots as they have been scraped in cold water to which a little vinegar has been added. Gut them in pieces, put them in a saucepan of boiling salted water over the fire and boil until tender; then drain, add a tablespoonful of butter, cream enough to cover them and a seasoning of salt and white pepper, and serve as soon as the cream is hot. The cream may be omitted if not desired.

Oyster-Plant, Poulette

Scrape a good-sized bunch of fine fresh oyster-plant, plunge it at once into acidulated water, and when well washed, drain and cut it into two-inch pieces; place them in a saucepan and boil in plenty of water, adding a little salt, two tablespoonfuls of vinegar and the same quantity of diluted flour. Cook until tender, remove, drain well, and serve with a pint of hot poulette sauce poured over them.

Fried Oyster-Plant

Cook a bunch of oyster-plant as for Oyster-Plant, Poulette, and when done, put in a dish; add a little salt and pepper and-a tablespoonful of vinegar, dip them well in frying butter, and fry in very hot fat for five minutes, separating the pieces with a spoon. Lift them up with a skimmer, drain on a cloth, sprinkle over them a very little salt, and serve on a folded napkin, decorating with a little fried parsley.

Oyster-Plant Sauted

Scrape a large bunch of fine oyster plant, plunge it into cold water containing two tablespoonfuls of vinegar so as to prevent it turning black, take it from the water, drain and cut it lengthwise into two-inch pieces. Place them in a saucepan with two tablespoonfuls each of vinegar and flour, mix well, cover with plenty of cold water, add a handful of salt, cover and let boil slowly for forty minutes. Then drain, put them into a sautepan with one and one-half ounces of butter, and season with a little pepper, the juice of half a lemon, and one teaspoonful of chopped parsley. Heat well for five minutes, stirring occasionally, then place them in a deep hot dish and serve.