_Mears_, near _Temple-Bar_,
The Skerret, tho' it is none of the largest Roots, yet is certainly one of
the best Products of the Garden, if it be rightly dress'd; the way of doing
which, is to wash the Roots very well, and boil them till they are tender,
which need not be very long. Then the Skin of the Roots must be taken off,
and a Sauce of melted Butter and Sack pour'd over them. In this manner are
they serv'd at the Table, and eaten with the Juice of Orange, and some
likewise use Sugar with them, but the Root is very sweet of itself.
Some, after the Root is boil'd, and the Skin is taken off, fry them, and
use the Sauce as above: So likewise the Roots of Salsify and Scorzoncra are
to be prepared for the Table.
The Apple call'd the Codlin is in good perfection for scalding, the manner
of doing which, that they may be brought to Table, of a fine green Colour,
is as follows.
Gather your Codlins half grown, and without Spots, for if they are spotted,
they are commonly Worm-eaten; scald them in Water till the Skin will come
off easily, then put them again into cold Water, and a small piece of Allum
to green in a Brass Pan over the Fire; which they will soon do if they are
kept close cover'd.
The following Receipt is sent me by a curious Person for pickling of
Codlins, in imitation of Mango.
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