Reference > Farmer's Cookbook > VEGETABLES > Beets, Sour Sauce
  Pickled Beets Harvard Beets  
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Beets, Sour Sauce

Wash beets, and cook in boiling salted water until soft. Drain, and reserve one-half cup water in which beets were cooked. Plunge into cold water, rub off skins and cut into cubes. Reheat in

Sour Sauce. Melt two tablespoons butter, add two tablespoons flour, and pour on the beet water. Add one-fourth cup, each, vinegar and cream, one teaspoon sugar, one-half teaspoon salt, and a few grains pepper.


CONTENTS · BIBLIOGRAPHIC RECORD
  Pickled Beets Harvard Beets  
 
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