Beetroot Salad
From Cassell's dictionary of cookery, 1892
Serves 2
Cold boiled onions and slices of hard-boiled egg can be used instead of raw onions.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 241. The excerpt below is the record exactly as published.
Beetroot Salad.— To some nicely-boiled and well-sUced beetroot, lay alternate rows of boiled onion also sliced, and pour ovej.- them any salad sauce, or simply oil and \dnegar, if pre- ferred. Garnish with cixrled parsley
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