Red Beet-roots (No. 127)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (4)
  1. Are not so much used as they deserve; they are dressed in the same way as parsnips, only neither scraped nor cut till after they are boiled.
  2. They will take from an hour and a half to three hours in boiling, according to their size.
  3. To be sent to table with salt fish, boiled beef, &c.
  4. When young, large, and juicy, it is a very good variety, an excellent garnish, and easily converted into a very cheap and pleasant pickle.
Original Text
Red Beet-roots,—(No. 127.) Are not so much used as they deserve; they are dressed in the same way as parsnips, only neither scraped nor cut till after they are boiled; they will take from an hour and a half to three hours in boiling, according to their size: to be sent to table with salt fish, boiled beef, &c. When young, large,[163] and juicy, it is a very good variety, an excellent garnish, and easily converted into a very cheap and pleasant pickle.
Notes
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