Stewed Salsify
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- salsify
- 1 spoonful butter
- water
Instructions
- Half boil the salsify, cut it up, and put it in a stew pan with a very little water and a spoonful of butter.
- Stew them dry, and serve them up.
- For change, you may, after stewing, cut them in scollop shells with grated bread and bake them; or make them into cakes and fry them.
- They are delicious in whatever way they can be dressed.