To Boil Beetroot

Ingredients

• 1 beetroot.
• 1 gill vinegar.
• 1 Pepper.
• 1 Salt.

Method

1. 1

   Wash and brush the beetroot clean, being careful not to break off the top or any projecting fibres.

2. 2

   Boil for an hour or more, according to size.

3. 3

   When done, skin and trim it, and serve in a vegetable dish.

4. 4

   If cut in slices when cold and covered with vinegar, pepper, and salt, it makes an excellent pickle, ready for use in twelve hours.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 48. The excerpt below is the record exactly as published.

TO BOIL BEETROOT. 1 beetroot. I Pepper. 1 gill vinegar. 1 Salt. Wash and brush the beetroot quite clean, being careful not to break off the top or any of the projecting fibres, as any opening made in the skin will allow the juice to escape, and thereby spoil the colour of the root. Boil for an hour or more, according to size. When done, skin and trim it, and serve in a vegetable dish. If cut in slices, when cold, and covered with vinegar, pepper, and salt, beetroot makes an excellent pickle, and will be ready for use in twelve hours. BOILED POTATOES. Potatoes Boiled in their Skins. — Wash and brush the potatoes well, taking care not to break the skins. When they are quite clean, pack them tightly into a saucepan, and cover them with cold water ; add about half a teaspoonful of salt, put the lid on the pan, and place it on the fire ; bring it slowly to the boil, and allow the potatoes to cook gently till they are soft. Ascertain that they are ready by running a skewer into them, and then pour off the water; return the saucepan to the side of the fire; put the lid on again, but not quite closely, and allow all the remaining moisture to pass off in steam ; when the potatoes are quite dry, serve hot in a hot vegetable dish. Place a small plate by the side of each person for the skins. Potatoes Peeled and Boiled. — -Wash the potatoes well, and with a very sharp-pointed knife peel them as thinly as possible ; take out the eyes, and as each potato is prepared 88 MASHED POTATOES — FRIED POTATOES. throw it into cold water to preserve the colour. Then pack the potatoes tightly into a saucepan, cover them with cold water ; add a little salt, put the lid on the saucepan, and place it on the fire ; bring it to the boil, and allow to boil very gently till the potatoes are nearly cooked. Then pour away the water, and cover the potatoes with a clean cloth ; put the lid on the saucepan again, and return it to the side of the lire for about fifteen minutes, to finish cooking the potatoes, and that the moisture may be absorbed by the cloth. Serve hot in a hot vegetable dish. Potatoes that are to be boiled together should be as nearly as possible of the same size. Peel the potatoes, and pass them through a sieve, or mash them till they arc free from lumps ; add a pinch of pepper and salt, and mix them with a little milk till they are quite smooth ; heat the mixture if necessary, and then pile it on a hot vegetable dish. The potatoes can either be served as they are, or they may be smoothed with a knife, and browned in the oven or before the fire. TO FRY SLICED POTATOES, POTATO RIBBONS, OR CHIPS. 3 potatoes. I Fat for frying. Pepper.

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