Beets, Stewed

Ingredients

• the beets
• half the quantity of small onions
• a tiny shred of red pepper pod
• two or three slices of okra
• a shred of basil
• a shred of parsley
• a shred of celery
• a lump of sugar
• a piece of butter
• rich cream or white stock
• a teaspoonful of lemon juice

Method

1. 1

   Parboil, pare, and cut the beets in slices, then put into a saucepan, with half the quantity of small onions parboiled, a tiny shred of red pepper pod, two or three slices of okra, a shred of basil and parsley, a shred of celery, salt to taste, a lump of sugar, and a piece of butter.

2. 2

   Cook in rich cream or white stock, and, just before serving, stir in a teaspoonful of lemon juice.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 111. The excerpt below is the record exactly as published.

Beets, Stewed. — Parboil, pare, and cut the beets in slices, then put into a saucepan, with half the quantity of small onions parboiled, a tiny shred of red pepper pod, two or three slices of okra, a shred of basil and parsley, a shred of celery, salt to taste, a lump of sugar, and a piece of butter. Cook in rich cream or white stock, and, just before serving, stir in a teaspoonful of lemon juice

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