Salsify somewhat resembles a white carrot, and its flavour is said to resemble that of oysters.

Required : One and a half pounds of salsify. A little lemon-juice. Water.

Two ounces of dripping. For the batter :

Two ounces of flour.

One egg and one extra yolk.

One tablespoonful of salad oil. Two tablespoonfuls of milk. A tablespoonful of grated cheese. Salt. {Sufficient for six.)

First make the batter, as it improves with standing.

Sieve the flour and a pinch of salt into a basin ; beat up the two yolks, add the milk and the oil; then stir these gradually and smoothly into the flour, taking care that there are no lumps. Next beat the mixture well, and let it stand, if possible, for an hour. Wash and lightly scrape the roots of salsify, laying them in cold water.

Put the water, dripping, a little salt, and a teaspoonful of lemon-juice in a saucepan on the fire, and bring it to the boil. Put in the salsify, and let it simmer gently for about half an hour, or until it is tender. Have the lid on the pan slightly tilted - the vegetable will be a better colour than if it were properly in place.

When tender, drain off all the water, and cut the salsify into neat blocks about two and a half inches long. Sprinkle them with a few drops of oil and lemon-juice, and a dust of pepper. Next whisk the white of the egg very stiffly, and add it lightly to the batter. Have ready the pan of frying fat. When a faint bluish smoke rises from it, dip the pieces of salsify in the batter, drop them gently into the fat, and fry them a golden brown. Drain them well on paper, sprinkle with a little grated cheese, and serve on a lace paper on a hot dish. Cost, 1s. 3d.