Skirrets are scraped as Carrots, and boiled in Water, with a little Butter and Salt; they require only about a quarter of an hour's boiling; drain them to fry, being first dipped in pretty thick Wine Batter. - The Salsisix is much harder, and requires a longer time; boil it in the same manner, and serve with relishing Sauce like Cardoons. - Potatoes are boiled in WaL 1 ter, then peeled, cut into slices, and just warmed in Liaison Sauce, or pounded, and baked to a Gratin upon the Table-dish, being seasoned with Pepper and Salt, Butter and Cream.