To Stew Salsify
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 1 teacup vinegar
- 1 teacup water
- 1 tablespoonful sugar
- 1 tablespoonful butter
- one quart salsify
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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.
Method
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- Scrape and throw at once in water to prevent from turning dark.
- Boil till tender in a closely covered vessel.
- Drain off the water and cut the salsify in pieces half an inch long.
- Throw in a saucepan with 1 teacup vinegar.
- 1 teacup water.
- 1 tablespoonful sugar.
- 1 tablespoonful butter.
- Salt and pepper to taste.
- Just before serving, add the yolk of an egg, beaten up and mixed with a little water.
- The seasoning above given is for one quart salsify.--Mrs.
- S.
- T.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Colander