Stewed or Creamed Oyster Plant

Ingredients

• salt

Directions

1. Cut scraped roots into slices ¼-⅓ in. thick according to size, and drop into the water in which they are to be cooked, an equal quantity, usually. Boil without salt for 10-25 m. When nearly tender, add salt.

2. To the oyster plant liquor, add a little heavy cream, and when boiling, add flour blended with water to make of a creamy consistency; salt if necessary. Chopped parsley may sometimes be added, and a little celery salt occasionally, but oyster plant will not admit of the addition of many flavors. If to be served on toast or rice, or in a rice border, a little onion juice may be added.