Time.—30 to 50 minutes. Seasonable in winter.
Note.—This vegetable may be also boiled, sliced, and fried in batter of a nice brown. When crisp and a good colour, they should be served with fried parsley in the centre of the dish, and a little fine salt sprinkled over the salsify.
SALSIFY.—This esculent is, for the sake of its roots, cultivated in gardens. It belongs to the Composite class of flowers, which is the most extensive family in the vegetable kingdom. This family is not only one of the most natural and most uniform in structure, but there is also a great similarity existing in the properties of the plants of which it is composed. Generally speaking, all composite flowers are tonic or stimulant in their medical virtues.
BOILED SEA-KALE.
1150. INGREDIENTS.—To each 1/2 gallon of water allow 1 heaped tablespoonful of salt.
[Illustration: BOILED SEA-KALE.]
Mode.—Well wash the kale, cut away any wormeaten pieces, and tie it into small bunches; put it into boiling water, salted in the above proportion, and let it boil quickly until tender. Take it out, drain, untie the bunches, and serve with plain melted butter or white sauce, a little of which may be poured over the kale. Sea-kale may also be parboiled and stewed in good brown gravy: it will then take about 1/2 hour altogether.
Time.—15 minutes; when liked very thoroughly done, allow an extra 5 minutes.
Average cost, in full season, 9d. per basket.
Sufficient.—Allow 12 heads for 4 or 5 persons.