Mock Oyster Soup. — Scrape a dozen roots of salsify, throwing at once into cold water to avoid discoloring, cut into thin slices and cover with a quart of water, or preferably soup stock. Cook gently until perfectly tender (about an hour) ; then add a quart of milk, a teaspoonful of salt, one-fourth teaspoonful of pepper, and two tablespoonfuls of butter cut into bits. Serve with oyster crackers.
Salsify grows wild. It looks like giant dandelions, but salsify root is delicious, creamy, and it does taste like a perfect oyster when cooked properly, without being at all fishy.
