Skirret. — This is a perennial plant, a
native of China, known in this country since
1548. The root is composed of fleshy tubers
about the size of the little finger, and joined
together at the crown or head. They used
to be much esteemed in cookery. In the
northern districts of Scotland the plant is cul-
tivated under the name of "crummock." The
tubers, when boiled, are served with butter.
They were declared by Worlidge, in 1682, to be
" the sweetest, whitest, and most pleasant of
roots." Skirrets come the nearest to parsnips
of any of the esculent roots, both for flavour
and nutritive quality. They are rather sweeter
than the parsnip, and therefore to some few
jjalates are not altogether so agreeable.
Skirts, Beef, To Stew with Kidneys.
— An ox kidney, or a pig's kidneys, may be used
for this dish. Take equal weights of kidney and
beef skirts. Cut the kidneys into slices. Skin
the skirts, and divide them into small square
pieces. Fry both in beef dripping tiU they are
equally and lightly browned. Drain them, and
put them into a saucepan with as much stock
as wiU cover them, a finely-minced onion, and
a little pepper and salt. Simmer all very gently
together till the meat is tender. Thicken the
gravy wdth a little brown thickening; add a
table-spoonful of any good store sauce, and
serve. Two or three slices of bread, fried till
crisp in the same fat as the meat, then cut into
sippets, and put round the dish, will be a great
improvement. Time, one hour to simmer the
meat. Probable cost. Is. per pound.
Sleeping Cup.— Boil half a dozen cloves,
half a dozen coriander-seeds, and half an inch
of stick cinnamon in half a pint of water
till the liquor is pleasantly flavoured. Strain
it, put it into a tumbler, and stir briskly into it
a quarter of a pint of fine old Jamaica rum.
Add sugar to taste✪ Sleeping Cup, and serve.
Sloe, or Sloe-Thorn.— The leaves of the
sloe are used for adulterating tea. The fruit,
which is very austere, is much employed on the
continent of Europe for making a preserve, and
also in some places for making a kind of tea.
The juice is much used to impart roughness to
port wine, and in the fabrication of spurious
port.
Sloe Wine. — Procure sloes which are
sound and ripe. Look them carefully over, and
reject all that are bruised and decayed. Pick
off the stalks, put the sloes into a large pan,
and pour a gallon of boiling water upon every
gallon of sloes. Let them soak for five days,
stirring them well e\'ery day. Put four pounds
of good loaf sugar to each gallon of liquor, and
when it is dissolved, put the whole into a cask
with a pint of spirit to each gallon and a half
of liquor. If the wine is allowed to remain in
the cask for a considerable length of time it
will become almost equal to port. Time to keep
the wine in the cask, at least twelve months✪ Sloe Wine.
Sly Bread, or Bread Fritters (an ✪ Sly Bread or Bread Fritters
Page 1818 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Skirret. — This is a perennial plant, a native of China, known in this country since 1548. The root is composed of fleshy tubers about the size of the little finger, and joined together at the crown or head. They used to be much esteemed in cookery. In the northern districts of Scotland the plant is cultivated under the name of "crummock." The tubers, when boiled, are served with butter. They were declared by Worlidge, in 1682, to be " the sweetest, whitest, and most pleasant of roots." Skirrets come the nearest to parsnips of any of the esculent roots, both for flavour and nutritive quality. They are rather sweeter than the parsnip, and therefore to some few palates are not altogether so agreeable.
Skirts, Beef, To Stew with Kidneys.
— An ox kidney, or a pig's kidneys, may be used for this dish. Take equal weights of kidney and beef skirts. Cut the kidneys into slices. Skin the skirts, and divide them into small square pieces. Fry both in beef dripping tiU they are equally and lightly browned. Drain them, and
put them into a saucepan with as much stock as will cover them, a finely-minced onion, and a little pepper and salt. Simmer all very gently together till the meat is tender. Thicken the gravy with a little brown thickening; add a table-spoonful of any good store sauce, and serve. Two or three slices of bread, fried till crisp in the same fat as the meat, then cut into sippets, and put round the dish, will be a great improvement. Time, one hour to simmer the meat. Probable cost. Is. per pound.
Sleeping Cup.— Boil half a dozen cloves, half a dozen coriander-seeds, and half an inch of stick cinnamon in half a pint of water till the liquor is pleasantly flavoured. Strain it, put it into a tumbler, and stir briskly into it a quarter of a pint of fine old Jamaica rum. Add sugar to taste, and serve.
Sloe, or Sloe-Thorn.— The leaves of the sloe are used for adulterating tea. The fruit, which is very austere, is much employed on the continent of Europe for making a preserve, and also in some places for making a kind of tea. The juice is much used to impart roughness to port wine, and in the fabrication of spurious port.
Sloe Wine. — Procure sloes which are sound and ripe. Look them carefully over, and reject all that are bruised and decayed. Pick off the stalks, put the sloes into a large pan, and pour a gallon of boiling water upon every gallon of sloes. Let them soak for five days, stirring them well every day. Put four pounds of good loaf sugar to each gallon of liquor, and when it is dissolved, put the whole into a cask with a pint of spirit to each gallon and a half of liquor. If the wine is allowed to remain in the cask for a considerable length of time it will become almost equal to port. Time to keep the wine in the cask, at least twelve months.
Sly Bread, or Bread Fritters (an
Records on this page
Sleeping CupSloe WineSly Bread or Bread Fritters