Salsify And Potato Dish
|Bread||1 Cup (16 tbs)|
Scrape and wash the salsify in vinegar and water, and cut in pieces about 1" to 1 1/2" long.
Drain them thoroughly.
Melt the butter or fat in a large frying-pan, and put in the raw, diced potatoes.
Fry these through but brown only lightly; add the salsify, season, and finish on a high heat so that both vegetables turn a rich golden colour at the same time.
Take out, drain, and put in a hot dish.
Add another table-spoonful of fat to the pan, and fry the crumbled stale bread golden too: pour this mixture over the salsify and potatoes.
Sprinkle with lemon juice and chopped parsley.