Beetroot, Boiled
INGREDIENTS. -Beetroot, boiling water. AVERAGE COST, 2d. each.
When large, young, and juicy, this vegetable makes a very excellent addition to winter salads, and may easily be converted into an economical and quickly-made pickle. (SeeBEET- ROOT, PICKLED.) Beetroot is more frequently served cold than hot; when the latter modeispreferred, melted butter should be sent to table with it. It may also be stewed with button onions, or boiled and served with roasted BEETROOT. onions. Wash the beets thoroughly; but do not prick or break the skin before they are cooked, as they would lose their beautiful colour in boiling. Put them into boiling water, and let them boil until tender, keeping them well covered. If to be served hot, remove the peel quickly, rubbing and not cutting it off, cut the beetroot into thick slices, and send to table with melted butter. For salads, pickle, &c., let the root cool, then peel and cut it into slices.
TIME.-Small beetroot, 1½ to 2 hours; large 2 to 3 hours.
SEASONABLE.-May be had at any time.