skirrets

Your pye being ready, lay in your skirrets; season also the marrow of three or four bones with cinamon, sugar, a little salt and grated bread.

Old Cookery Books and Ancient Cuisine 2006

To make a Skirret Pye: — Boil your biggest skirrets, and blanch them, and season them with cinamon, nutmeg, and a very little ginger and sugar.

Old Cookery Books and Ancient Cuisine 2006

In winter bake them with currans, prunes, skirrets, raisins of the sun, _&c.

The accomplisht cook or, The art & mystery of cookery Robert May

Then make ready roots, as potatoes, skirrets, artichocks and chesnuts, boil them, cleanse them, and season them with the former spices.

The accomplisht cook or, The art & mystery of cookery Robert May

Then have skirrets boil'd, peeled, and laid in batter.

The accomplisht cook or, The art & mystery of cookery Robert May

Otherways for the liquoring or garnishing of these Pies, for variety you may put in them boil'd skirrets, bottom of artichocks boil'd, or boil'd cabbidge lettice.

The accomplisht cook or, The art & mystery of cookery Robert May

Otherways, stewed oysters to garnish the carp, and some boil'd bottoms of artichocks, put them to the stewed oysters or skirrets being boil'd, grapes, barberries, and the broth thickned with yolks of eggs strained with some sack, white wine, or caper liquor.

The accomplisht cook or, The art & mystery of cookery Robert May

Bake this pye in fine paste; for more variety you may make a stuffing for it as followeth; mince some beef-suet and a little veal very fine, some sweet herbs, grated nutmeg, pepper, salt, two or three raw yolks of eggs, some boil'd skirrets or pieces of artichocks, grapes, or gooseberries, _&c.

The accomplisht cook or, The art & mystery of cookery Robert May

Why, poor Miss Faith -- Mary Knuckledown's idol, because of her kindness and sad disappointment -- had asked a little while ago for a bit of salsify, not for herself -- she never thought of herself -- but for a guest who was fond of it; also the Admiral himself had called out for a good dish of skirrets.

Springhaven : a Tale of the Great War 1862

Faith — Mary Knuckledown’s idol, because of her kindness and sad disappointment — had asked a little while ago for a bit of salsify, not for herself — she never thought of herself — but for a guest who was fond of it; also the Admiral himself had called out for a good dish of skirrets.

Springhaven Richard Doddridge 2004