12 bunches salsify

(vegetable oyster) 3 quarts soft crumbs 1 1/2 cups drippings

6 green peppers minced 3 cups minced onion 3 quarts brown stock or 3 quarts White Sauce I

If white sauce is used, the crumbs are omitted. Scrape salsify, put at once into water to which enough vinegar has been added to make it slightly acid; this prevents discoloration. Cut in pieces before or after cooking. Boil in salted water until soft; drain. Cook pepper and onion in drippings until softened, but not brown. Put salsify in baking dishes in layers, alternating with pepper and onion, and the crumbs if used. Add sauce or stock; bake thirty minutes in moderate oven.