Skirret Pye

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
pie filling
optional additions
pie crust
Instructions (9)
  1. Boil the skirrets until tender.
  2. Peel the skirrets.
  3. Slice the skirrets.
  4. Fill the pie with the prepared skirrets.
  5. In a separate bowl, beat together half a pint of cream, the yolk of an egg, a little nutmeg, a little mace, and a little salt.
  6. Beat in a quarter of a pound of fresh butter, melted.
  7. Pour the cream mixture into the pie dish as much as it will hold.
  8. Put on the top-crust.
  9. Bake for half an hour.
Original Text
To make a Skirret Pye. TAKE your skirrets and boil them tender, peel them, slice them, fill your pye, and take to half a pint of cream the yolk of an egg, beat fine with a little nutmeg, a little beaten mace, and a little salt; beat all together well, with a quarter of a pound of fresh butter melted, then pour in as much as your dish will hold, put on the top-crust and bake it half an hour. You may put in some hard yolks of eggs; if you cannot get cream, put in milk, but cream is best. About two pounds of the root will do.
Notes
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