Salsify Oysters
Get some fine salsify roots, (called also oyster-plant,) and wash and scrape them well. Boil them in sufficient fresh oyster liquor to cover them well, and when they are soft take them out, split them, and cut them into pieces about two inches long. Then put them into a stew-pan, with the oyster liquor, some pieces of fresh butter rolled in flour, and some blades of mace and some grated nutmeg, with a few whole pepper-corns. Let them cook between five and ten minutes, having stirred among them the beaten yolks of two or three eggs. Serve them up hot, as a side dish.