Beet-root

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

For boiling beet-root

Beet-root ↝ Beets, raw [Vegetables and Vegetable Products]
strong salt ↝ Salt, table, iodized [Spices and Herbs]
a pint of vinegar ↝ Vinegar [Mustard and other condiments]
a little cochineal

For garnish

It makes a pretty garnish for a dish of fish ↝ Fish, raw [Fish]

For another preparation

the root ↝ Burdock root, raw [Vegetables and Vegetable Products]
a hot pickle of white wine vinegar ↝ Vinegar, red wine [Spices and Herbs]
horseradish ↝ Horseradish [Mustard and other condiments]
a little ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]

Instructions (5)

Boil beet-root in strong salt and water, to which add a pint of vinegar and a little cochineal.
When boiled enough, take it off the fire, and keep it in the liquor in which it has been boiled.
It makes a pretty garnish for a dish of fish, and is not unpleasant to eat.

Another

Boil the root till tender, peel it, and, if you think proper, cut it into shapes.
Pour over it a hot pickle of white wine vinegar, horseradish, a little ginger, and pepper.

Original Text

Beet-root.

Beet-root must be boiled in strong salt and water, to which add a pint of vinegar and a little cochineal. When boiled enough, take it off the fire, and keep it in the liquor in which[343] it has been boiled. It makes a pretty garnish for a dish of fish, and is not unpleasant to eat.

Another.

Boil the root till tender, peel it, and, if you think proper, cut it into shapes. Pour over it a hot pickle of white wine vinegar, horseradish, a little ginger, and pepper.

Notes

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