Scrape the salsify, and throw it into cold water, cut into pieces about two inches long, and place in an enamelled stewpan with the water, milk, lemon, salt, and half an ounce of butter. Boil one hour or until quite tender, remove the lemon, lift out the salsify and place in a warm vegetable dish, thicken the liquor with the other half ounce of butter and the flour, pour over the salsify and serve.
[No. 155.]—Tomatoes.
- 1 dozen tomatoes.
- 1½ ounces butter.
- ½ teaspoon salt.
- ¼ teaspoon pepper.
Scald the tomatoes by pouring boiling water over them, then place in cold water for half a minute. Remove the skins, which will now come off quite easily, slice the tomatoes into about four pieces with a very sharp knife. Have ready a stewpan in which the butter has been dissolved, place the tomatoes in it, add the seasoning, and stew gently for about twenty minutes, stirring frequently.
Note.—When strained, this constitutes a very choice sauce, and it may be slightly thickened.
SAUCES.
[No. 156.]—Sauce à la bonne femme.
- 2 tomatoes.
- 1 green apple.
- 1 leek.
- 2 ounces butter.
- 1 teaspoon lemon juice.
- ½ pint lentil or haricot bean stock.
- ½ teaspoon mixed herbs.
- Salt and pepper to taste.
Dissolve the butter in a small stewpan, then place in the vegetables sliced, and fry for twenty minutes, but do not allow to burn; add stock, lemon juice, salt and pepper, and simmer for half an hour. Strain before using. May be thickened if required.