Peel and cut the salsifies into pieces and drop them into cold water seasoned with salt and lemon juice, that they may not change colour; when ready to cook put them into boiling water similarly seasoned and boil them for two hours and a half, then strain them and mix with about two ounces of butter, the strained juice of half a lemon, a dessertspoonful of chopped parsley, turn into a hot dish and serve.