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Rose Sauce for Sweet Puddings, Etc

Take a fresh beetroot, peel it, and cut it into small pieces. Put these into a saucepan, pour over them a quart of cold water, and let them boil softly for half an hour. Add the strained juice and thin rind of a fresh lemon, two pounds of loaf sugar, and three or four drops of vanilla. Boil the sauce quickly until it forms a thick rose-coloured syrup, then strain it, and when it is cold mix with it a quarter of a pint of brandy. Bottle and store for use. Time to boil the syrup, about half an hour. Probable cost, exclusive of the brandy, 1s. 2d.