Stewed Beet Root from Modern Cookery for Private Families by Eliza Acton
Bake or boil it tolerably tender, and let it remain until it is cold, then pare and cut it into slices; heat and stew it for a short time in some good pale veal gravy (or in strong veal broth for o...
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Cooking tools:
- Oven
- Pot
- Stove
- Peeler
- Paring knife
- Cutting board
- Saucepan
- Spoon
Ingredients
- cream
- arrowroot
- strong veal broth
- pale veal gravy
- eschalots
- tea
- chili vinegar
- beet
- white sauce
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