Cassell's dictionary of cookery

I — Boil the salsify till tender, or, if preferred, ' take the remains of dressed salsify. Drain and I dry the roots by pressing them in a soft cloth. I Make a little frying batter, dip each root ' separately into this, throw them into hot fat, and fry them till they are lightly browned. Take them up, drain them on a sieve, and serve very hot, piled high on a dish, and garnished with fried parsley. No sauce will be needed for them when dressed in this way. Sometimes the salsify is dipped into egg and bread-crumbs instead of batter before frying. When batter is used it may be made as follows : — Put three table-spoonfuls of flour into a bowl with a salt-spoonful of salt and an ounce of fresh butter. Add as much lukewarm water as will melt the butter, and beat the whole to a smooth batter. Put it into a cold place, and ten minutes before it is wanted add the well-whisked white of an egg. The salsify is occasionally soaked in vinegar, with a little pepper and salt, before it is fried, but this is not necessary. When it has been done, the roots should be thoroughly drained afterwards. Time, one hour to boil the salsify ; to be fried till crisp. Salsify in Salad or Aspic— Take salsifies enough to fill a mould of the size of the dish, then boil them in the same way as the others; drain and cut them the length of the mould ; dress them like a chartreuse, dip them into a little aspic to stick them together all round the mould, and fill the middle with a salad of small bits of salsifies all the same size ; then season with salt, pepper, a little oil, vinegar, and aspic; put in also some parsley chopped very fine; toss the whole, and put it in the mould into ice. At dinner dip a rubber into hot water, rub the mould all round with it, and turn the salad out on the dish to serve up. If you can procure a few French beans very green, they will make the salad appear better ; while haricot beans are likewise very useful. Salsify Salad. — Boil the salsify till perfectly tender, drain it, and cut it into inch lengths. Put it on a dish, and pour over it any simple salad-dressing, or toss it up lightly with oil, vinegar, salt, pepper, and chopped ravigote. Garnish as fancy dictates. Time to boil the salsify, one hour. Salsify Sauce. — Scrape and wash two roots of salsify, rub them with lemon, and throw them into cold water till wanted. Boil the roots till perfectly tender in lightly-salted water. Drain them, cut them into small pieces, stir them into half a pint of melted butter, simmer a few minutes, and serve. Time, one hour and a quarter. Salsify, Scalloped.— Boil the salsify till tender, and wash it or rub it through a colander. Put it into a bowl, which is placed in a larger one half filled with boiling water. This is to keep the salsify hot. Work into the pulp a little butter and milk, or cream, and season with salt and pepper. Add a pinch of celery salt, if it is at hand. Butter some scallop-shells, cover them with grated bread-crumbs, and fill them with the puree. Lay grated bread over the salsify, and place little pieces of butter here SAL (818) SAL and there upon each scallop. Put them in a hot oven, and let them remain until the surface is brightly browned. If scallop-shells are not at hand, small dishes may be used instead. Time, one hour and a quarter to bake the scallops.