Stewed Vegetable Oyster No. 1 Recipe ingredients

To prepare this Stewed Vegetable Oyster No. 1 Recipe, first wash salsify, scrape with a knife, and drop immediately into water to keep it from turning a dark color. Slice, or cut into any desired shape. Put into a saucepan with hot water barely to cover, salt to taste, and let boil gently until it is thoroughly done and the liquid is mostly evaporated. Season with a little vegetable butter or rich cream, and serve.

Stewed Vegetable Oyster No.2

Prepare and cook the vegetable as for No. 1, and there should be about 1 cup liquid remaining on 2 or 3 cups of the vegetable after boiling. Rub together, in a saucepan over the fire, 1 tablespoon vegetable butter and 1/2 tablespoon flour. Add a little of the liquid, and stir until smooth and free from lumps. Add the remainder of the liquid, and boil up. Pour this thin sauce over the cooked salsify, reheat and serve.

Scalloped Vegetable Oyster

Prepare the vegetable as in the preceding , slice very thin, and cook tender. Put layers of the oysters in a baking pan, dredging each layer with flour. To each pint of vegetable thus prepared, heat 1 cup of milk of boiling, beat in enough vegetable butter and salt to season, pour over the vegetable, and bake to a nice brown.