Oyster-plant Fritters
are best made into little cakes, as described for parsnip fritters. They may, however, be made smaller, in order to imitate fried oysters.
Oyster-plants Stewed.
As you scrape them, throw them into a bowl of cold water, in which is mixed a table-spoonful of vinegar. When all are scraped, cut them either into half-inch lengths, or lengthwise into four pieces, which again cut into three-inch lengths; throw them into boiling water, in which are half a tea-spoonful of salt and one-third of a tea-spoonful of sugar to one quart of water. When done, drain, and mix them with white sauce, either drawn butter or a simple Bechamel.