Fry’d Salary

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take six or eight Heads of Salary, cut off the green Tops, and take off the outside Stalks, wash them clean, and pare the Root clean; then have ready Half a Pint of White Wine, the Yolks of three Eggs beat fine, a little Salt and Nutmeg, mix all well together with Flour into a Batter, dip every Head into the Batter, and fry them in Butter; when enough, lay them in your Dish, and pour melted Butter over them.