SALSIFY EN CASSEROLE
- 1 bundle salsify
- 1 pint (2 cups) white sauce
- 1 teaspoonful anchovy extract
- 1 teaspoonful lemon juice
- 1 tablespoonful butter
- Few browned bread crumbs
- Salt and pepper
Scrape and wash the roots of the salsify and put it to boil in boiling salted water in which has been squeezed the juice of half a lemon; when tender, drain off the water and cut into half-inch lengths.
Season the sauce with the lemon juice, anchovy extract, salt, and pepper. Toss the salsify in the sauce, turn it into a fireproof dish, put the bread crumbs and the butter on the top, and bake for a quarter of an hour.