A Skirrit Pye

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.

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