29. Skirret-Milk _Is made by boiling the Roots tender, and the Pulp
strained out, put into Cream or new Milk boiled, with three or four
Yolks of Eggs, Sugar, large Mace and other Spice_, &c. _And thus is
composed any other Root-Milk_. _See_ Acetar. p. 42.
30. Tansie. _Take the Gratings or Slices of three Naples-Biscuits, put
them into half a Pint of Cream; with twelve fresh Eggs, four of the
Whites cast out, strain the rest, and break them with two Spoonfuls of
Rose-water, a little Salt and Sugar, half a grated Nutmeg: And when
ready for the Pan, put almost a Pint of the Juice of Spinach, Cleaver,
Beets, Corn-Sallet, Green Corn, Violet, or Primrose tender Leaves,
(for of any of these you may take your choice) with a very small Sprig
of Tansie, and let it be fried so as to look green in the Dish, with a
Strew of Sugar and store of the Juice of Orange: some affect to have
it fryed a little brown and crisp_.
31. Tart _of_ Herbs. _An_ Herb-Tart _is made thus: Boil fresh Cream or
Milk, with a little grated Bread or_ Naples-Biscuit _(which is better)
to thicken it; a pretty Quantity of Chervile, Spinach, Beete (or what
other Herb you please) being first par-boil'd and chop'd.
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