Lyonnaise Beets

Ingredients

• Two cupfuls of boiled beets
• three tablespoonfuls of vinegar
• one tablespoonful of butter
• one tablespoon of chopped parsley
• one-fourth of a teaspoonful of salt
• half the quantity of pepper

Method

1. 1

   Put all ingredients except beets into a double boiler.

2. 2

   When heated, add beets, stir for a few minutes to absorb dressing, and serve hot.

As published

This recipe was extracted from The Rural cook book (1907), page 85. The excerpt below is the record exactly as published.

Lyonnaise Beets.— Two cupfuls of boiled beets cut into half-inch dice, three tablespoon fuls of vinegar, one lablespoonful of butter, one tablespoon of chopped parsley, one-fourth of a teaspoonful of salt, half the quantity of pepper. Put all of the ingredients except the beets into a double boiler. When well heated add the beets, stir for a few min- utes that they may absorb the dressing and serve very hot Baked Summer Cabbage. — Cut into quarters and boil tender in salt and water two medium-sized heads of cabbage, drain and chop. Ar- range an inch layer in the bottom of a baking dish. Sprinkle with black pepper, then crumb in a layer of stale bread. Drop sniall bits of butter over the bread crumbs. Repeat the process until the dish is nearly full, bread coming on top. Then pour over the whole one pint of rich milk or thin cream, and bake until nicely browned. Baked Cabbage With Cheese.— Boil a firm white cabbage for 15 min- utes in salted water, then change the water for more that is boiling, and boil until tender. Drain and when cool chop fine. Butter a baking Jish, and lay in the chopped cabbage. Put one tablespoonful of butter

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