Boiled Beets

Ingredients

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

Method

1. 1

   Wash beets carefully, boil until tender, then drain and rub off skins.

2. 2

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

3. 3

   Boil vinegar, mace, and pepper-corns for five minutes, pour over remaining sliced beets, and let cool before serving.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 80. The excerpt below is the record exactly as published.

BOILED BEETS. 115 Melt the butter, season it with the cayenne and pepper, and pour it over all just before serving. NOTE.— String beans are sometimes served cut in small squares and with a sauce of melted butter and milk, seasoned with salt and pepper. Stewed Tomatoes. — Provide : two quarts of fresh toma- toes, two ounces of butter, two milk biscuits, one half tea- spoonful of pepper, one half tea-spoonful of salt. Put the tomatoes into a sauce-pan two-thirds filled with boiling water, and let them boil until the skins begin to crack and curl. Take them from the water, drain them in a colander, and when thoroughly drained, dry the bottom of the colander and rub the tomatoes through it. Return them to the sauce-pan, and let them stew slowly for one hour, when the butter, pepper, and salt must be added ; and just before serving stir in the biscuit, which must have been crushed fine with a rolling-pin preparatory to using. NOTE. — Canned tomatoes may be prepared also in this way, except that, having already been cooked in the process of canning, they require only to be drained, made fine, and thoroughly heated. Stewed Celery. — Prepare : one head of celery, two ounces of butter, one ounce of flour, three gills of milk, one half tea-spoonful of pepper, one tea-spoonful of salt. "Wash the celery thoroughly, cut it into inch lengths, when it should be put into a sauce-pan, covered with boiling water, and cooked until tender, the length of time for which de- pends entirely upon the age and quality of the celery. When tender the water must be poured off, the milk and flour mixed together in a bowl, which season with the pepper and salt, and pouring it over the celery, return the sauce-pan 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 116 VEGETABLES. of white pepper-corns, one half tea-spoonful of black pepper- corns, one ounce of butter, one tea-spoonful of sal

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