SALSIFY SCORZONERA SEA KALE 113 



Salsify roots require to be prepared for use by scraping them, and 

 then steeping in water containing a little lemon juice or vinegar. 

 They are boiled until tender, and served with white sauce. To 

 prepare them as the 'Vegetable Oyster,' the roots are first boiled 

 and allowed to get cold, then cut in slices and quickly fried in 

 butter to a light golden brown, being dusted with salt and white 

 pepper while cooking. A small quantity of Parsley may be fried with 

 them, but it is not necessary. 



SAVOY (See page 34) 



SCORZONERA 



(Scorzonera hispanica) 



SCORZONERA is not much grown in this country, but as it is prized 

 on the Continent, it might be introduced to many English tables with 

 advantage. The main point in the cultivation is to obtain large clean 

 roots, for the carelessly grown samples will be small, forked, and 

 fibrous. Trench a piece of ground and mix a good dressing of half- 

 rotten manure with the bottom spit, taking care there is none in the 

 top spit. Make a nice seed-bed, and sow in the month of March, in 

 shallow drills fifteen inches apart, and as the plants advance thin 

 them until they stand a foot apart in the drill. Keep the crop clean, 

 and it will be fit for use in September. Lift as wanted in the same 

 manner as Parsnips. 



To cook the roots they must be first scraped and thrown into 

 water in which there are a few drops of lemon juice. Let them 

 remain half an hour, then boil in salted water in the same way as 

 Carrots until quite tender, and serve with white sauce. If left to get 

 cold, and then sliced and fried in butter, they make a good side 

 dish. 



SEA KALE 



( Crambe maritime?) 



SEA KALE is by many considered superior to Asparagus, but it is so 

 different in flavour and general character that we think there is no 

 more room for a comparison than there is between a Broccoli and a 

 Cabbage. Only one comparison, in our opinion, can be made with 



I 



