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 carefully, boil in water until tender.

2. 2

   Drain, rub off skins, slice four beets, place in a dish, melt butter and pour over, season with pepper and salt.

3. 3

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

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 51. The excerpt below is the record exactly as published.

one teaspoonful of salt Wash the celery thoroughly, cut it into inch-lengths when it should be put into a saucepan, covered with boil- ing water and cooked until tender, the length of time for which depends 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 povirin^ it over the celery, return the 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 of black peppercorns, one ounce of butter

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