Salsify Fritters
Having washed and scraped the salsify roots, and cut off the extreme joints, stand them up and grate them. Beat three eggs very light, and stir them gradually into a pint of milk, with sufficient flour to make a stiff batter. Instead of grating the salsify you may cut it into pieces, and boil it till quite soft, so that you can mash it easily. Add a little pepper. Have ready over the fire a deep frying-pan or skillet, with plenty of boiling lard. Put in a large spoonful of the batter, and into the middle of each drop a spoonful of the mashed salsify. Fry these fritters of a light brown on both sides, and take them out with a perforated skimmer, draining off the lard through its holes.
You may fry the mashed salsify without the batter, taking large spoonfuls, and dipping each in beaten egg first, and afterward twice over in grated bread-crumbs, so as to resemble fried oysters.
Or you may first boil the roots merely split in two, and then fry them in fresh butter, or bake them brown in an oven.