Boiled Beets

Ingredients

• six medium sized beets
• one-half pint of vinegar
• one blade of mace
• one-half teaspoonful of white peppercorns
• one-half teaspoonful of black peppercorns
• one ounce of butter
• one teaspoonful of salt

Method

1. 1

   Wash beets, boil until tender, rub off skins.

2. 2

   Slice four beets, place in a dish, pour melted butter over, sprinkle with pepper and salt.

3. 3

   Boil vinegar, mace, and peppercorns for five minutes, pour over remaining sliced beets, and cool before serving.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 52. The excerpt below is the record exactly as published.

BOILED BEETS. \ \ 5 saucepan to the fire, stirring all until the milk boils, when the butter must be added and the stew served hot. Boiled Beets. — Provide : six medium sized beets, one-half pint of vinegar, one blade of mace, one-half tea- spoonful of white peppercorns, one-half teaspoonful c/f black peppercorns, one ounce of butter, one teaspoonful of salt

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