Stewed Beets

Ingredients

• small beets
• salt to suit
• vegetable butter

Method

1. 1

   Scrub small beets without breaking the skin, boil until tender, drain, cover with cold water, and push off the skins.

2. 2

   Cut each beet into eighths lengthwise or quarters if very small.

3. 3

   Put into a saucepan with a small amount of water or stock, vegetable butter, and salt, and let simmer under cover for 20 minutes; then serve.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 96. The excerpt below is the record exactly as published.

STEWED BEETS Scrub small beets without breaking the skin, and do not trim the roots or the tops too closely. Boil until tender ; then drain, cover with cold water, and push off the skins with the hands. Cut each beet into eighths lengthwise, or if very small, into quarters. Put into a saucepan with a small amount of water or stock, vegetable butter and salt to suit

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