Scrape the roots, dropping each into cold water as soon as it is
cleaned. Exposure to the air blackens them. Cut in pieces an inch long,
put into a saucepan with hot water enough to cover them, and stew until
tender. Turn off nearly all the water, and add a cupful of cold milk.
Stew ten minutes after this begins to boil; put in a great lump of
butter, cut into bits, and rolled in flour; pepper and salt to taste.
Boil up once, and serve. The taste is curiously like that of stewed
oysters.