This section is from the book "One Hundred And One Practical Non-Flesh Recipes", by Margaret Blatch. Also available from Amazon: One hundred and one practical non-flesh recipes.
12 roots of Salsify.
1 Egg,
Salt and a little Lemon Juice
Peel the salsify and put it into cold water with a little lemon juice added (this prevents it discolouring); cook in fast boiling water until tender, drain well, and sprinkle with lemon juice; roll in flour, dip each piece in beaten egg, and roll in breadcrumbs and fry in boiling Nutter Suet until light brown. For frying see Recipe 14.
 
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