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Carrots, turnips, parsnips, potatoes, skirrets, onions, leeks, shalots, cabbage, savoys, colewort, spinach, cardoons, cresses, endive, celery, lettuces, salad, herbs.—Fruit.

From The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families by Eaton, Mary, fl. 1823-1849

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.

From Old Cookery Books and Ancient Cuisine by Hazlitt, William Carew

Hamburgh parsley, scorzonera, and skirrets, are much esteemed for their roots, the only part which is eaten.

From The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families by Eaton, Mary, fl. 1823-1849

To make a Skirret Pye:—Boil your biggest skirrets, and blanch them, and season them with cinamon, nutmeg, and a very little ginger and sugar.

From Old Cookery Books and Ancient Cuisine by Hazlitt, William Carew



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