Scrape the roots thoroughly, and lay in cold water ten or fifteen
minutes. Boil whole until tender, drain, and when cold, mash with a
wooden spoon to a smooth paste, picking out all the fibres. Moisten
with a little milk; add a tablespoonful of butter, and an egg and a
half for every cupful of salsify. Beat the eggs light. Make into round
cakes, dredge with flour, and fry brown.