1 bunch oyster-plant.
4 table-spoonfuls butter.
A little flour or corn-starch.
Vinegar-and-water for boiling.
Pepper and salt.
½ cup milk.
Wash and scrape the oyster-plant very carefully; drop into weak vinegar-and-water, bring quickly to a boil, and cook ten minutes; turn off the vinegar-water; rinse the salsify in boiling water; throw this out, and cover with more from the tea-kettle. Stew gently ten minutes longer; add pepper and salt and two table-spoonfuls butter. Stew in this until tender.
Meanwhile, heat, in a farina-kettle, the milk, thicken, add the remaining butter, and keep hot until the salsify is done, when transfer it to this sauce. Pepper and salt; let all lie together in the inner kettle, the water in the outer at a slow boil, for five minutes. Pour into a covered dish.