New Beets - Pickled

Ingredients

• 6 medium sized beets

Method

1. 1

   Wash 6 medium sized beets thoroughly and cook until tender in boiling water.

2. 2

   Drain, cover with cold water, and slip off the skins.

3. 3

   Slice the beets into 0.5 inch slices, cover with vinegar, and let stand several hours before using.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 165. The excerpt below is the record exactly as published.

NEW BEETS — PICKLED PEACH CANAPES Fricasseed Veal Wipe 2 lbs. veal from the loin and cut into J^ inch cubes. Cover with boiling water, add i small onion, 2 stalks celery, and 6 slices carrot. Cook slowly below the boiling point until the meat is tender, about i h. Remove 300 LESSONS IN COOKING the meat from the broth, sprinkle with salt and pepper, dredge with flour and saute in pork fat until a golden brown in color. Strain the broth of which there should be 2 c. Melt 4 T butter, add 4 T flour, and when mixed add the strained liquor. Boil a few m, season, and pour around the meat. Stuffed Tomatoes Select 4 firm good sized tomatoes. Wash thoroughly, then cut a slice from the blossom end and reserve for future use. Very carefully scoop out the interior leaving a firm shell. To the pulp add >^ c bread crumbs, browned in >4 c butter, yi c peas, }i c bacon, broiled crisp and cut into small pieces, and ^ c celery chopped very fine. Sea- son with i^ t salt, 34 t paprika, cook 5 m, add i beaten egg, cook I m longer; then fill the shells of the tomatoes, putting on the slices cut off, for covers, place in a dripping pan and bake 20 m in a hot oven. Note: If the fresh tomatoes cannot be secured use the canned, and lay in layers in baking dish, alternating with the above mixture, and bake as for scalloped. New Beets — Pickled Wash 6 medium sized beets

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