12 roots of Salsify.

1 Egg,

Salt and a little Lemon Juice

How To Make:

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.