or vegetable oyster, is another vegetable which would find great favour were
it not so scarce and dear. Scrape the roots and throw into cold water. Cut
in 2-inch pieces and simmer gently for an hour or till tender in stock with
a slice of lemon, or in milk and water. Lift out the salsify and place on
toast. Thicken the liquor with butter and flour and pour over.

All vegetables which are served with white sauce or melted butter can be
acceptably served


Au Gratin,

and a dish of carrots, turnips, and the like served in this way is quite a
delicacy. Young tender vegetables are of course always to be preferred, but
even when rather old are better this way than any other. Cook till quite
tender, but not in the least broken. Lay in a pie dish, cover with sauce,
coat thickly with crumbs or cheese and crumbs. Dot over with butter, and
bake a light brown.


Spinach.

Soak in cold water and rinse very well to remove all grit, &c. Trim away
stalks and tough fibre at the back of the leaf. Shake the water well off,
and put in dry saucepan with lid on, to cook for about 10 minutes. Drain,
chop finely, and return to saucepan with some butter, salt and pepper, to
get quite hot. Dish neatly in a flat, round, or oval shape, with poached
eggs on top, and croutons of toast or fried bread round.