Beets a la King

Ingredients

• 4 or 5 medium-sized beets
• a tblsp. of butter
• a tblsp. of flour
• half a cup of water
• 3 tblsps. vinegar
• 3 tblsps. cream
• a half-tsp. sugar
• salt and pepper to taste

Method

1. 1

   Wash beets carefully, cook in salted boiling water for about an hour, then drop into cold water and remove skins.

2. 2

   Cut into thin slices or fancy shapes.

3. 3

   Melt butter, add flour, then water.

4. 4

   Cook until smooth and pour over beets.

Nutrition per serving

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 10. The excerpt below is the record exactly as published.

Beets a la King Wash 4 or 5 medium-sized beets very carefully with the palm of the hand, in order not to break the skin. (A beet which has lost its ruddy color through "bleeding" is a distressing sight to the diner, and the flavor is never the same.) The tap-root should be left undis- turbed, and several inches of the leaf end allowed to remain. Cook in salted boiling water for about an hour, testing carefully with the finger instead of pricking. When done, drop into cold water and remove skins. Cut into thin slices, and then into fancy shapes with a vegetable cutter, or into cubes. Melt a tblsp. of butter and add to it a tblsp. of flour. When this sizzles add half a cup of water. What a pleasant sight it is to see the smoke arising from a man's own chimney; and how pleasant to hear the rain patter- ing on a man's own roof! To secure a HOME SITE is the stepping stone to SUCCESS. GLENSIDE -:- ROSLYN FERGUSON & JOHNSON High Class SUBURBAN BUILDING LOTS OFFICE, 3644 N. BROAD STREET Phone, Tioga 9095 Send for Booklet 28 Simply add water and sugar to the KNOX ACIDULATED package. Then add 3 tblsps. vinegar, 3 tblsps. cream, a half-tsp. sugar, and salt and pepper to taste

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