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Classic
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page 56
which they come to the table, without pressing them; being careful to wipe off
the edges, and have the dish warm.
2. Salsify or Oysterplant. Scrape thoroughly, stir a spoonful of flour or some
sweet milk in water and lay the salsify in this, which will prevent it from
turing black. Put on the fire in an enameled kettle with meat broth and butter
and boil until tender, adding the necessary salt, but not too much. 15 minutes
before serving add grated crackers or browned flour, and mace according to
taste. Before bringing to the table meat dumpling are added to the dish, which
is served either with boiled beef or without any side dish.
The salsify can also be boiled in salted water with a little vinegar until
tender; serve with either a thick asparagus or Hollandaise sauce, or else make a
sauce from browned flour and butter, meat broth, lemon juice, mace and parsley
and stew the salsify in this.
In England the salsify is boiled until tender in salted water and then shaken on
the fire with butter, grated parmesan cheese and ground pepper until the butter
and cheese are melted; in South Germany it is usually cut into pieces, dipped in
a batter and fried in hot lard.
3. Brussels Sprouts. The sprouts or buds are picked when fresh and closed, and
the dried leaves and hard knots cut from the stalk, being careful not to break
up the small buds; scald them in boiling water with salt, using as little water
as possible, take them out with a skimmer and put them on a colander to drain,
covering tightly so that they will remain hot. Before serving put them on a slow
fire with a piece of butter, salt, nutmeg and a few bread crumbs, and as soon as
hot turn them in the kettle several times,--Brussel sprouts may also be put into
the dish, which should of course be warm; immediatly after the water has been
poured off, put a peice of butter between and over the sprouts.
Time for cooking is a short 15 minutes.
Smoked or roasted beef tongue, small sausages, cutlets, croquets, meat balls, or
ham fritters can be served as a side dish.
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