Savoury Beetroot

Ingredients

• 1 slice of onion
• half a beetroot
• 1/2 teaspoonful of salt
• 1/2 teaspoonful of dry Finch’s mustard
• 1/2 teaspoonful of anchovy sauce
• 3 tablespoonfuls of cream
• 3 tablespoonfuls of milk

Method

1. 1

   Fry onion in butter, mix salt, mustard, anchovy sauce, cream, and milk; pour over onion and boil for five minutes, then slice in boiled beetroot.

2. 2

   Serve cold.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 12. The excerpt below is the record exactly as published.

1 teaspoonful of anchovy sauce ; i y’enne to taste. i Butter some small scallop shells, and fill them with ;;rimps. Make a thick white sauce with a lump of ' itter in it and a little anchovy sauce, add cayenne : pper, pour over the shrimps, put bread crumbs on i : ch, and brown in the oven. Puffed Eggs. I j>FoR Sex Persons. — 4 eggs; 1 pint of cream or new milk : ■oz. of butter; 1 red chilli; 3 olives; 6 capers; | pint I igood gravy. i Beat four eggs lightly, and mix with them about i pint of cream or new milk ; season with salt and j '-3pper. Butter some small moulds and pour in the i'..ixture, put the moulds into a saucepan with about 1 xvo inches of water at the bottom of it ; steam j wenty minutes, turn them out and serve with a I ■ dck brown gravy ; chop two red chillies, three olives I md a few capers and add to the gravy. Shrimp Canapis. For Four Persons. — oz. of fresh butter; 6 rounds of r read fried ; J pint of shrimps ; 1 gill of milk ; 1 teaspoon- i.d of anchovy sauce ; a little parsley for garnishing ; 1 esssertspoonful of flour. Fry some rounds of bread and spread some shrimp aauce on them ; ornament them by placing some iicked shrimps upon them, and place them in a circle in a dish overla2)ping each other. Garnish with K arsley in the centre. 28 SAVOURIES AND SWEETS. Savoury Beetroot. Fok Four Persons. — 1 slice of onion ; half a beetroot, or the whole of a small one ; ^ teaspoonful of salt ; \ teaspoonful of diy Finch’s mustard; | teaspoonful of anchovy sauce ; 3 tablespoonfuls of cream ; 3 tahlespoonfuls ot milk

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