½ to 1 hour.


We are surprised that a vegetable so excellent as this should be so little cared for in England. Delicately fried in batter—which is a common mode of serving it abroad—it forms a delicious second course dish: it is also good when plain-boiled, drained, and served in gravy, or even with melted butter. Wash the roots, scrape gently off the dark outside skin, and throw them into cold water as they are done, to prevent their turning black; cut them into lengths of three or four inches, and when all are ready put them into plenty of boiling water with a little salt, a small bit of butter, and a couple of spoonsful of white vinegar or the juice of a lemon: they will be done in from three quarters of an hour to an hour. Try them with a fork, and when perfectly tender, drain, and serve them with white sauce, rich brown gravy, or melted butter.