122 A GARDEN OF HERBS 



of two or three eggs with the juice of spinach, beat up thick 

 together and serve it up with this sauce; garnish it with 

 some pretty cuts of puff-paste or other with sugar scraped 

 in it. Ibid. 



SKIRRET MILK. Is made by boiling the Roots tender 

 and the pulp strained out, put into Cream or Milk new 

 boiled with Ham or four yolks of eggs, sugar, large mace 

 and other spice, etc. And thus is composed any other 

 root milk. John Evelyn, Acetaria, 1699. 



SKIRRET PYE. Boil your biggest skirrets and blanch 

 and season them with cinnamon, nutmeg, and a very little 

 ginger and sugar. Your pye being ready lay in your skirrets ; 

 season also the marrow of three or four bones with cinna- 

 mon, sugar, a little salt and grated bread. Lay the marrow 

 in your pye and the yolks of hard eggs, a handful of chest- 

 nuts boiled and blanched, and some candied Orange-peel 

 in slices. Lay butter on the top and lid your pye. Let 

 your caudle be white wine and sugar, thicken it with the 

 yolks of eggs, and when the pye is baked pour it in and 

 serve it hot. Scrape sugar on it. E. Smith, The Compleat 

 Housewife, 1736. 



SKIRRET FRITTERS. Boil some skirret-roots till they 

 are very tender, take off the outside, and beat a pint of 

 the pulp very fine, rub it through a sieve, and mix it with 

 a large spoonful of flour and four eggs beat well, sweeten it 

 with powdered sugar, and put in a little grated nutmeg 

 and ginger, and mix it into a thick batter (if a large spoonful 

 of flour is not sufficient put in more) ; have a pan of hogs- 

 lard boiling hot, drop them in with a spoon, and fry them 

 quick and brown; put them on a sieve before the fire to 

 drain a minute, put them in a dish, and garnish with Seville 

 oranges cut into quarters, or dried sweetmeats. The New 

 Art of Cookery, by Richard Briggs, many years Cook at 

 the Globe Tavern, Fleet Street, the White Hart Tavern, 

 Holborn, and at the Temple Coffee House, 1788. 



