Brush the salsify thoroughly under running water, then scrape and rinse briefly. So that the sticks stay white, immediately place them in 1 liter of cold water mixed with 1-2 tablespoons of vinegar and 1 tablespoon of flour.
Bring the water with salt and 2 tablespoons of vinegar to a boil over high heat. Add the black salsify cut into pieces, bring to the boil, cook them over low heat for approx. 50-65 minutes and remove with a slotted spoon. Measure 3/8 l of the cooking water (add water if necessary!).
Melt the fat. Heat the flour in it, stirring, until it is light yellow. So that no lumps form, gradually add the salsify boiling water and the milk, beat with a whisk, bring to the boil and let it steep for about 10 minutes over low heat. Season the sauce with salt and add the salsify.
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