1 doz. roots of Salsify.

Half a Lemon.

How To Make:

Wash and peel the salsify like carrots, lay in cold water (just enough to cover them) with the juice of half a lemon for half an hour; then steam for an hour or until quite tender. Cut into small rings, garnished with fried sprigs of parsley, and serve with Béchamel Sauce (see Recipe 60).