A garden of herbs by Rohde Eleanour Sinclair

Author:Rohde, Eleanour Sinclair
Language: eng
Format: epub
Tags: Herbs
Publisher: London ; Boston : P. L. Warner, Publisher to the Medici Society

three or four days; then strain it, and let it settle, then draw it off from the Dregs.— Ibid.

SKIRRET

" Skirret roots boiled in milk are excellent restorative to people who have suffered through long illness."— TRYON.

Skirrets are only just beginning to find their way back into our gardens, but our ancestors valued them highly. According to Gerard they were seldom eaten raw, but they were boiled, stewed, roasted under the embers, baked in pies—whole, sliced or in pulp. He solemnly adds: " Tis reported they were heretofore something bitter; see what culture and education effects." Evelyn tells us that the Emperor Tiberius liked them so much that he accepted them for tribute.

Sow skirret early in April in drills twelves inches apart. Thin the plants to a foot apart. The roots are fit for use in autumn. Old roots throw off offsets in the spring, and the plants may be increased by taking these and planting them. Skirrets like a light, rich, loamy soil.

SKIRRET PIE. —Take your skirrets and boil them, skin them, then cut them to Lengths about two or three inches. Wash them with yolks of eggs and season with salt, ginger, cinnamon, nutmeg. Put to them some chestnuts boiled and blanched and some yolks of hard-boiled eggs split, and lay over some sliced lemon. Put over butter and close it in a raised coffin.—From The Receipt Book of Joseph Cooper, Cook to Charles I, 1654.

FRIED SKIRRETS. —Boyle your skirrets and peel them: this done roul them in Batter made with eggs, ginger, cinnamon, flower of wheat and salt. If you will have them green put in your juice of spinage and fry them in Butter very carefully, for they are apt to stick together and burn; if you fry them brown, for the sauce after take Butter, sugar and the juice of an orange and dish them. If green take Butter, sugar, and sliced Nutmeg, the yolks

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