Beets in Sour Sauce

Ingredients

• boiled beets
• two tablespoons butter
• one tablespoon flour
• one-half cup vinegar
• salt and pepper
• a little cayenne

Method

1. 1

   Cook beets until tender, plunge into cold water, remove skins, cut into cubes or slices.

2. 2

   Reheat in a sauce of butter, flour, vinegar, salt, pepper, and cayenne.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 76. The excerpt below is the record exactly as published.

two tablespoons butter, one tablesDOon sugar, salt and pepper to taste. Beets in Vinegar. Slice boiled beets thin. Season with salt, pepper and a little cayenne, and one-fourth cup sugar, with vinegar to cover. These are nice for salad garnish, and if you are going to use them in that way, it is well to leave them whole, in order that you can cut them in any &hape desired as you use them. They make pretty three-leaf clover'^ for potato salad. Beets in Sour Sauce. Cook in boiling water until they are tender. Plunge into cold water and remove skins. Cut into cubes or one-quarter-inch slices. Put into saucepan two table- spoons butter, one tablespoon flour, one-half cup vin- egar, salt, pepper and a little cayenne. Reheat the beets in the sauce, and serve. Beet Greens. Use the small beets about as large as a small marble ; clean and wash well. Boil in salted water until ten- VEGETABLES. 165 der in a small quantity of water. Drain, rub skins off the small roots, chop, and season with butter, salt and pepper

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