Salsify Patties

A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).

No ratings yet

A historical recipe

The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Salsify (also named vegetable oyster), white sauce, cream, lemon-juice, seasoning, puff-paste pattie-cases, white stock, butter.
Method.--Scrape the salsify thoroughly, wash it, and cook it until tender in colourless vegetable stock;
drain well and cut it into pieces of about two inches in length, pour over them a small quantity of warm butter which has been seasoned with lemon-juice, black pepper, and salt, and leave until the butter is cold.
Make a small quantity of nicely-flavoured thick white sauce and mix it with an equal quantity of boiling cream (if practicable);
season with salt, black pepper, nutmeg, and cayenne, and add a squeeze of lemon-juice, then put the pieces of salsify into the sauce and heat them gradually.
Have ready the requisite number of pattie cases;
fill them with the salsify, put them into the oven for a few moments, and serve as soon as they are thoroughly hot.