Boiled Beetroots

Ingredients

• young beetroots
• a small piece of clarified dripping (or butter)

Method

1. 1

   Wash the beetroots carefully.

2. 2

   Boil in fast boiling water for 1 hour.

3. 3

   Peel quickly and cut into thin slices.

4. 4

   Melt clarified dripping in a saucepan, add sliced beetroot, and shake over gentle heat till hot.

5. 5

   Serve in a hot dish, garnished with boiled cauliflower or as an accompaniment to grilled steak.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 37. The excerpt below is the record exactly as published.

BOILED BEETROOTS. Betteraves Chaudes. Well wash some young beetroots, being careful not to break the skin. Put them into fast boiling water and boil for 1 hour. Take them out carefully, peel quickly and cut them into thin slices. Melt a small piece of clarified dripping (or butter)

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