THE SCOTS GARDENER 



be baked with a little butter if you want meat ; also 

 make use of them with roast-meat, especially geese, 

 and tomostfreshfishesinwhichparsley and thyme- 

 fagot is mainly used. 



Boyl coleflowers in water mixt with a little milk; 

 then po writ off, and mix in the stew-pan with sweet 

 butter seasoned with salt, and so serve them up 

 about boyled mutton. 



Boyl cabbage with beef, reserving the top of the 

 pot to powr (when dished up) about the beef. 



Boyl scorzonera,peale off its brown rind, wherein 

 consists its bitterness ; slice and fry it with butter. 



When skirrets are boyld and pealed, roll them in 

 flowre, and fry them with butter. 



Boyl and peel parsneeps, chop and bruise them 

 well, powre on butter, and set them on a coal, 

 and, if you please, strew a little cinnamon upon 

 them. 



Carrots are so used, or only dished by shavers. 



Beetraves are good when boyld, pealed, shaved, 

 and when cold served up with vinegar and sugar, 

 besides those pickled. 



Beetraves, parsneeps, carrots, are very good 

 served up whole, or sliced about meat, also turneeps, 

 with fat broth poured thereon. 



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