3 hard-boiled Eggs.

12 roots of Salsify.

1/2 pint of Béchamel Sauce.

1 oz. Butter (Recipe 60).

1 Onion.

1 teaspoonful of Lemon Juice.

Pinch of Mace.

How To Make:

Peel the salsify roots and lay in water for 10 minutes, then steam or simmer in a little water with a squeeze of lemon juice and a pinch of salt for 20 minutes or until tender like a carrot, then cut into neat little rings and put into the Béchamel Sauce with the lemon juice. Mince the onion and fry in the butter for 5 minutes, add to the Fricassée with a good pinch of ground mace and the hard-boiled eggs cut into slices. Serve in an entrée dish with a border of green vegetables or potato chips or piped mashed potatoes.