Recipes > Vegetables > Beets > Beets, stewed

Beets, stewed


  • beets
  • butter
  • pinch of flour
  • 1 teaspoonful of chopped parsley
  • salt
  • pepper
  • a few drops of vinegar


Clean and wash well, but do not skin them. Put in a crockery vessel a layer of rye straw, moisten it slightly, place the beets on it, cover the vessel, and place it in a slow oven for five or six hours; cool and skin them. When cooked, cut them in thin slices. Put butter in a stewpan, and when melted sprinkle in it the flour, parsley, salt, and pepper, then the beets; simmer twenty minutes, add the vinegar, and serve.


Hand-Book of Practical Cookery (1884).


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