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.
STEWED LETTUCE
- 12 heads of lettuce
- 1 sliced onion
- 1 small bunch parsley
- Salt and pepper
- ½ pint (1 cup) water
- 2 ozs. (¼ cup) melted butter
Wash the lettuce, cutting off the stalks at the roots, and put it into an earthenware pan with the onion, parsley, water, salt, and pepper; cook slowly for two hours. By this time the water should have pretty well cooked away, leaving the lettuce fairly dry.
Remove from it the onion and parsley, add the melted butter, and serve hot.
STUFFED PEPPERS
- 6 sweet green peppers
- 4 tablespoonfuls chopped cooked ham
- 4 tablespoonfuls bread crumbs
- 1 tablespoonful chopped parsley
- 1 gill (½ cup) tomatoes
- 1 oz. (1 heaping tablespoonful) butter
- 1 slice chopped onion
- Salt and pepper
- Water or stock
Use peppers of uniform size. Cut a piece off the stem end, and remove the seeds and partitions. Drop them into boiling water and boil for ten minutes.
Mix together the ham, parsley, bread crumbs, tomatoes, onion, butter, salt and pepper, and stuff them into the peppers.