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English cookbook, ca. 1850-1870
Page 58
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58 Potatoes & Beet root Take two young boiled Beetroots cut them in thin slices as for Salad peel and cut into Small dice, two Small onions. Put the latter into a pan with 2 oz of butter, fry white, stirring continually with a Spoon, add a spoonful of flour and enough milk to make a nice thickish sauce. Add three saltspoonfuls of Salt, four of Sugar, less than one of pepper, a tablespoonful of good vinegar. Let it boil a few minutes put in the slices of Beetroot and simmer for about 20 minutes Have ready some nicely made mashed potatoes, form of them a neat border rounded a dish 2 or three inches high and pour into the middle, the beetroot and Sauce, A little cream may be added. Cela ne gate [januis?] [rice?] We leave out all the onions. GCS.
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58 Potatoes & Beet root Take two young boiled Beetroots cut them in thin slices as for Salad peel and cut into Small dice, two Small onions. Put the latter into a pan with 2 oz of butter, fry white, stirring continually with a Spoon, add a spoonful of flour and enough milk to make a nice thickish sauce. Add three saltspoonfuls of Salt, four of Sugar, less than one of pepper, a tablespoonful of good vinegar. Let it boil a few minutes put in the slices of Beetroot and simmer for about 20 minutes Have ready some nicely made mashed potatoes, form of them a neat border rounded a dish 2 or three inches high and pour into the middle, the beetroot and Sauce, A little cream may be added. Cela ne gate [januis?] [rice?] We leave out all the onions. GCS.
Szathmary Culinary Manuscripts and Cookbooks
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