---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Basic Fern Preparation
 Categories: Info
      Yield: 1 batch
 
      1 bn Ferns
           ;Boiling salted water
           Butter
           Salt and pepper to taste
           -or-
           Lemon juice or any sauce
           -- for asparagus
 
  Tatum writes: "The young, tender, tightly curled fronds - croziers or
  fiddleheads - of bracken (or brake ferns) and of ostrich and cinnamon ferns
  are all prepared in the same way.
  
  "Rub off the fuzz (or, for some ferns, the scaly coating) of the young,
  crisp fronds, wash them and place them, lying flat, in a saucepan or
  skillet with a small amount of boiling salted water. Bring water again to a
  boil.  Turn to low heat, cover and simmer for 10 to 20 minutes, or until
  fronds are just tender (time will depend on the size and kind of fronds)."
  
  Season with butter, salt and pepper to taste, or serve with lemon juice of
  any sauce suitable for asparagus.
  
  From "Billy Joe Tatum's Wild Foods Cookbook and Field Guide" by Billy Joe
  Tatum.  New York: Workman Publishing Company, Inc., 1976.  Pg. 139. ISBN
  0-911104-77-1.  Posted by Cathy Harned.
 
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