Beetroot Toast

Ingredients

• the tender leaves and stalks of the beetroot
• some butter
• salt
• pepper
• hot fried toast

Method

1. 1

   Boil and drain the beetroot leaves, chop them up, and heat in a saucepan with butter, salt, and pepper.

2. 2

   Spread on hot fried toast immediately.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 128. The excerpt below is the record exactly as published.

hot fried toast. Let there be no delay in serving. If made exactly in this way, this toast will be found an excellent one. (h) — Cut the kidneys out of the cold saddle, together with all the fat belonging to them ; chop up as much fat as there is of kidney meat for the toast, and throw the fat, freed from all burnt skin, &c., into your 228 CULINARY JOTTINGS FOR MADRAS. fiyiug-pan : now, fry in the melted fat a large round of bread till it turns a golden yellow, and has sucked up a good deal of the fat. Take it out, place it on a flat silver dish, cover its surface with the chopped pieces of kidney and the fat that you saved, pour the remaining melted fat over it, divide it into portions, and put it in the oven. When quite crisp, and * short,' serve straightway without fear. Mustard, Nepaul pepper, and salt, should accom- pany, and hot plates should be placed before each guest. Savoury toast made of the remains of cold roast game are delicious. Teal, wild-duck, snipe, quails, andflorican ; young pea-fowl, spur-fowl, jungle-fowl, and even par- tridges, may be thus presented a second time, forming a kind of rechauffe which rarely fails to be ajDpreciated. The method of preparing a g.ame-toast is somewhat similar to that I have described for "kidney toast" (a). The cold meat should be picked from the bones, and pounded with a little butter to a paste : the skin and bones (well mashed) should be set to make a good, strong, game-flavoured gravy wherewith to form a thick puree in conjunction with the pounded meat, the process of blending which is precisely the same as that mentioned in the recipe pre- viously alluded to. Pour the puree over hot fried toasts, and serve without hesitation. All purees of game composed for toasts should be mixed rather thickly so as to rest upon the toast, and not spread all over the dish. Nepaul pepper, and quarters of limes, should be handed round with them. I have already said that spinach, and other delicate greens — worked up in the form of purees — were very nice if served upon anchovy toast. They make capital toasts alone. A well made puree of spinach laid upon a crisply fried, and well buttered toast, is decidedly good ; a poach- SAVOURY TOASTS. 229 ed egg, or a layer of " buttered eggs," can be added, of course, with additional effect. An excellent toast can be made with the tender leaves and stalks of the beetroot. After having been boiled and drained like spinach, they should be chopped up and heated in a sauce-pan with some butter

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