---------- Recipe via Meal-Master (tm) v8.02
       Title: Basic Fern Preparation
  Categories: Info
       Yield: 1 batch
       1 bn Ferns
            ;Boiling salted water
            Salt and pepper to taste
            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.