Fricasy Skirrets

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Wash the roots very well, and boil them till they are tender.
  2. Skin the roots.
  3. Cut the roots in slices.
  4. Have ready a little cream, a piece of butter rolled in flour, the yolk of an egg beat, a little nutmeg grated, two or three spoonfuls of white wine, a very little salt.
  5. Stir all together.
  6. Your roots being in the dish, pour the sauce over them.
Original Text
To fricasy Skirrets. WASH the roots very well, and boil them till they are tender; then skin the skin of the roots must be taken off, cut in slices, and have ready a little cream, a piece of butter rolled in flour, the yolk of an egg beat, a little nutmeg grated, two or three spoonfuls of white wine, a very little salt, and stir all together. Your roots being in the dish, pour the sauce over them. It is a pretty side-dish. So likewise you may dress roots of Salsify and Scorzonera.
Notes
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