io 4 HISTORIC AND CULINARY 



a teaspoonful of anchovy sauce may be added to the 

 mixture before putting it in the scallop shells. 



Salsify and Eggs 



Boil, mash and then season a dozen roots with an 

 ounce of butter and a little salt and pepper. Into a cup 

 of cream incorporate a cup of bread crumbs and a well- 

 beaten egg. Mix this with the salsify and, having 

 covered with small pieces of butter, bake in the oven. 

 Serve with a cut lemon. Instead of being baked, the 

 mixture may be made into little cakes, dredged with 

 flour, and fried. 



Hanbury, in the book previously referred to, says : 

 " There are various ways of dressing the roots of 

 Salsify, though the most common method is to boil 

 them first, and then slice and fry them with flour and 

 water." The proper way to fry them and it is perhaps 

 the best method of cooking them is as follows : Boil 

 the salsify as directed and cut into inch lengths, which 

 dip in the following batter and fry a nice brown. Mrs 

 Roundell advises that grated cheese be dusted over the 

 fried slices. The batter may be made by thoroughly 

 mixing into a paste quarter of a pint of water, quarter 

 of a pound of flour, half a saltspoonful of salt, two 

 tablespoonfuls of salad oil and the yolks of two eggs, 

 adding the thoroughly-beaten whites of two eggs. 



In all the above recipes scorzonera may be used 

 instead of salsify. Salsify and scorzonera may be wisely 

 used to make soups much in the way advised for seakale. 

 The cold boiled roots also make very pleasant salads. 

 Boil the roots as directed, dry, cut them into inch 

 lengths, allow them to become cold, and then pour over 

 them oil, vinegar, a little tarragon vinegar, pepper and 

 salt, and thoroughly shake as previously directed for 

 making asparagus salad. Any of these cooked vege- 

 tables may be served in aspic if desired. 



