A Skirrit Pye

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Make your Skirrits 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 fine hard Yolks of Eggs; if you cannot get Cream, put in Milk; but Cream is best. About two Pound of the Root will do.