Beetroot Stewed

Ingredients

• a medium-sized beetroot
• half an ounce of butter
• a tablespoonful of vinegar
• rather more than half a pint of water
• salt to taste
• pepper to taste

Method

1. 1

   Wash and boil the beetroot until tender.

2. 2

   Remove the skin and slice.

3. 3

   Melt butter in water, add vinegar, salt, and pepper.

4. 4

   Add beetroot slices and stew covered for 1 hour and 10 minutes.

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.

table-spoonfuls of vinegar and one of brown sugar, with rather more than haK a gallon of good gravy soup ; add this to the mixture of beetroot and onion, and jDut it into a saucepan to boil, when some small pieces of cold veal or other meat, weU covered with floui', may be boiled and served up in it. Pro- bable cost, without gravy, 6d. Time to boil, until the onions are tender. Beetroot, Stewed.— Wash and boil, tni tender, a medium-sized beetroot. Remove the skin, and cut it into thin slices. Roll half an ounce of butter in flour, and melt it in rather more than haK a pint of water, adding a table - spoonful of vinegar, and salt and pepi^er to taste

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