Beetroot and Onion Stew

Ingredients

• 3 Beetroots
• 3 Onions
• 1^ oz. Butter
• 1 teaspoonful Sugar
• | teaspoonful Salt
• 1 pint Milk
• 1 tablespoonful Vinegar
• ^ oz. Flour
• Mashed Potatoes

Method

1. 1

   Boil the beetroots by directions given and slice them up; peel and slice up the onions and fry in the butter, but do not let them brown.

2. 2

   Stir in the flour and the milk and bring to the boil, and when it has boiled a few minutes stir in gradually the vinegar, salt, and sugar, then the beetroot.

3. 3

   Simmer slowly for one hour; make a border of the potatoes on a hot dish, garnish with sprigs of parsley.

4. 4

   Put the beetroot and onion in the centre, and serve hot.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 212. The excerpt below is the record exactly as published.

BEETROOT AND ONION STEW. 3 Beetroots . 2d. 3 Onions .... . Id. 1^ oz. Butter •"I 1 teaspoonful Sugar . •| teaspoonful Salt I pint Milk 1 tablespoonful Vinegar ^ oz. Flour .Uid- . Id. :} 4- Mashed Potatoes

Cook this with the app: pantry check, scaling, and the assistant.