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Beetroot Custard

Boil two beetroots and cut them into thin slices. Slice two large onions, and fry them white in two ounces of butter. Stir a table-spoonful of flour into a half pint of milk, and add two table-spoonfuls of sugar, with salt, pepper, and two table-spoonfuls of vinegar. Boil for five minutes, stirring all the time. Add the slices of beetroot, and stew for half an hour. Serve with a border of mashed potatoes ornamented with pieces of parsley. Probable cost, 1s.