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Beetroot, Stewed

Wash and boil, till tender, a medium-sized beetroot. Remove the skin, and cut it into thin slices. Roll half an ounce of butter in flour, and melt it in rather more than half a pint of water, adding a table-spoonful of vinegar, and salt and pepper to taste. Put the slices of beet into the liquid, cover the saucepan closely, and allow all to stew for an hour and ten minutes. Care must be taken not to cut the beetroot before boiling, as the colour will be destroyed by so doing. Serve the stew with a garnish of boiled button onions.