Fried Salsify


Preparation info
    • Difficulty


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By Eliza Acton

Published 1845

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Boil the salsify tender, as directed above, drain, and then press it lightly in a soft cloth. Make some French batter (see Chapter V.), throw the bits of salsify into it, take them out separately, and fry them a light brown, drain them well from the fat, sprinkle a