eryngo-roots

Updated: May 3, 2025

Take the marrow out of three or four bones as whole as you can: let your marrow lie a little in water, to take out the blood and splinters; then dry it, and dip it in yolk of eggs; season it with a little salt, nutmeg grated, and grated bread; lay it on and between your forc'd-meat balls, and over that sliced citron, candied orange and lemon, eryngo-roots, preserved barberries; then lay on sliced lemon, and thin slices of butter over all; then lid your pye, and bake it; and when 'tis drawn, have in readiness a caudle made of white-wine and sugar, and thicken'd with butter and eggs, and pour it hot into your pye.

William Carew Hazlitt - Old Cookery Books and Ancient Cuisine