Stewed Beetroots

Ingredients

• 2 cupfuls cooked beetroot
• 1 pt. hot water
• 1 table-sp. cornflour
• 1 oz. butter
• Salt
• pepper
• 1 tea-sp. chopped parsley

Method

1. 1

   Peel and dice the cooked beetroots.

2. 2

   Place them in a saucepan with hot water to cover, season with salt and pepper, and stew slowly for 30 minutes.

3. 3

   Mix cornflour with a little cold water, add to the saucepan with butter, and stir until smooth.

4. 4

   Serve hot, sprinkled with parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 210. The excerpt below is the record exactly as published.

Stewed Beetroots 2 cupfuls cooked beet- root. 1 pt. hot water. 1 table-sp. cornflour. 1 oz. butter. Salt, pepper. 1 tea-sp. chopped parsley

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