Stewed Beet Root
From Modern cookery, in all its branches, 1884
Serves 1
Can also be served in thick white sauce with mild eschalots.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 308. The excerpt below is the record exactly as published.
STEWED BEET ROOT. Bake or boil it tolerably tender, and let it remain until it is cold, then pare and cut it into slices ; heat and stew it for a short time in some good pale veal gravy (or in strong veal broth for ordinary occasions), thicken this with a teaspoonful of arrowroot, and half a cupful or more of good cream, and stir in, as it is taken from the fire, from a tea to a tablespoonful of chili vinegar
Cook this with the app: pantry check, scaling, and the assistant.