Beetroot

Ingredients

• Wash the roots well, but be careful not to chip or break them
• cook it for one and a half to two hours
• the yolks of two eggs
• ^oz. of fresh butter
• a teaspoonful of good vinegar

Method

1. 1

   Boil the beetroot in salted water for 1.5 to 2 hours.

2. 2

   Peel and slice when cooked.

3. 3

   Serve hot with poulette sauce or heat in stock or milk, thickening with a yolk of egg and cream.

4. 4

   Alternatively, serve with hollandaise sauce or sauté with butter, pepper, salt, and lemon juice.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 17. The excerpt below is the record exactly as published.

Beetroot {Betterave). — These are usually boiled thus : Wash the roots well, but be careful not to chip or break them in any way (a knife must on no account be used), or the juice will run, and the beet will be left colourless and flavourless^ When perfectly clean put it on in a panful of boiling, slightly salted water, and cook it for one and a half to two hours, according to size. When cooked the skin is peeled off, and the root sliced, when it may be served hot with either a poulette sauce (veloute sauce, to which at the last are added the yolks of two eggs — for a pint of sauce — and at the very last ^oz. of fresh butter broken up very small, with a drop or two of essence of mush- rooms) or (i la creme, i.e., heat some cold cooked beetroot in a little nice stock or milk ; when hot lay the beet on a hot dish, thicken the stock with a yolk of egg and cream liaison, and serve it over the hot D VEGETABLES. :u vegetable. Or hollandaise sauce may be served with similarly warmed beetroot. Or again, the cold sliced beet may be put into a pan with one or more ounces- of butter (according to quantity), pepper and salt ; when this is quite hot stir in one or more egg yolks beaten up with a tablespoonful of lemon juice for each egg, let it all get quite hot and serve. For Beetroot d la Poitevine put a gill of brown sauce into a pan with a little minced onion, and some powdered mixed spice^ when this is quite hot lay in the cooked and sliced beetroot (for this quantity use a small, or half a large root), and when this is hot through put in a teaspoonful of good vinegar

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