Beetroot and Potatoes

Ingredients

• 2 young boiled beetroots
• 2 ounces of butter
• 2 middling-sized onions
• a spoonful of flour
• 3 saltspoonfuls of salt
• 4 of sugar
• 1 of pepper
• a spoonful of vinegar
• some mashed potatoes

Method

1. 1

   Peel and cut the beetroots and onions.

2. 2

   Fry the onions in butter until white, then add flour and enough milk to make a thick sauce.

3. 3

   Add seasonings and simmer with the beetroot for 20 minutes.

4. 4

   Serve in a border of mashed potatoes.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 63. The excerpt below is the record exactly as published.

Beetroot and Potatoes. — Take 2 young boiled beetroots, which will take from 2 to 3 hours to simmer in plenty of boiling water ; peel when cold, cut in slanting direction, so as to make oval pieces ; peel and cut in small dice 2 middling-sized onions, put in a pan with 2 ounces of butter, fry white, stirring continually with a spoon ; add a spoonful of flour, and enough milk to make a thickish sauce, add 3 saltspoonfuls of salt, 4 of sugar, 1 of pepper, a spoonful of vinegar, and boil a few minutes ; put in the slices to simmer for about 20 minutes, have ready some mashed potatoes

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