Skirret Pye

Ingredients

• the marrow of three or four bones
• the yolks of twelve hard eggs
• a handful of chesnuts boiled and blanched
• some candied orange-peel in slices
• Lay butter on the top
• Let your caudle be white-wine, verjuice, some sack and sugar

Method

1. 1

   Boil and blanch skirrets, season with spices.

2. 2

   Prepare the pie with marrow, egg yolks, chestnuts, and orange-peel.

3. 3

   Bake and pour in the caudle before serving.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 38. The excerpt below is the record exactly as published.

Skirret Pye: — Boil your biggest skirrets, and blanch them, and season them with cinamon, nutmeg, and a very little ginger and sugar. Your pye being ready, lay in your skirrets ; season also the marrow of three or four bones with cinamon, sugar, a little salt and grated bread. Lay the marrow in your pye, and the yolks of twelve hard eggs cut in halves, a handful of chesnuts boiled and blanched, and some candied orange-peel m slices. Lay butter on the top, and lid your pye. Let your caudle be white- wine, verjuice, some sack and suga

Cook this with the app: pantry check, scaling, and the assistant.