651. Beet-root

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (13)
  1. Boil two nice young beet-roots in plenty of boiling water for two to three hours.
  2. Peel the beet-roots when cold and cut them in a slanting direction to make oval pieces.
  3. Peel and cut two middling-sized onions in small dice.
  4. Put the diced onions in a pan with two ounces of butter and fry them until white, stirring continually with a spoon.
  5. Add a spoonful of flour to the onions and stir.
  6. Add enough milk to make a nice thickish sauce.
  7. Add three saltspoonfuls of salt, four of sugar, and one of pepper to the sauce.
  8. Add a spoonful of good vinegar to the sauce and boil for a few minutes.
  9. Add the prepared beet-root slices to the sauce and simmer for about twenty minutes.
  10. Prepare some mashed potatoes.
  11. Make a neat border one inch high in your serving dish with the mashed potatoes.
  12. Place the beet-root and sauce mixture in the centre of the dish.
  13. Season highly and serve.
Original Text · last edited 13 days ago
651. Beet-root.—This is a very good dish, and, as I believe it has never been noticed in cookery, I must lay claim to its parentage; I have given the receipt to some friends, who highly approve of it. Take two nice young boiled beet-roots, which will take about from two to three hours to simmer in plenty of boiling water, peel when cold, cut in slanting direction, so as to make oval pieces, peel and cut in small dice two middling-sized onions, put in a pan, with two ounces of butter, fry white, stirring continually with a spoon; add a spoonful of flour, and enough milk to make a nice thickish sauce, add to it three saltspoonfuls of salt, four of sugar, one of pepper, a spoonful of good vinegar, and boil a few minutes; put in the slices to simmer for about twenty minutes, have ready some mashed potatoes, with which make a neat border in your dish one inch high, then put the beet-root and sauce, highly season in the centre, and serve.
Notes
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