To Fricasee Skirrets

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Wash the Roots very well, and boil them till they are tender; then the Skin of the Roofs muff: 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 Root of Salsify and Scorzonera.