Beetroot and Potatoes
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Tuscan cookery (Cooking, Italian -- Tuscan style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two ounces of butter
- one spoonful of flour
- one tablespoonful of white wine vinegar
- a pound of grated Parmesan cheese
- two onions
Method
- Boil the beetroot as directed above, and peel when cold.
- Cut into thin round slices and put it into a frying-pan with two onions cut up small, two ounces of butter;
- stir continually and do not let it brown.
- Add one spoonful of flour, and milk enough to make a thickish sauce;
- add three saltspoonfuls of salt, four of sugar, one of pepper, and one tablespoonful of white wine vinegar, and boil for a few minutes.
- Then put the slices in the pan to simmer for twenty minutes, and have some mashed potatoes ready to make a border round the dish in which to put the beetroot and the sauce, adding a little cream.
- Broccoli ‘alla Crema.’ Wash and clean the broccoli well, put them into salted cold water for half an hour.
- Then wrap each head in a piece of linen to prevent its breaking, and put into salted boiling water for about twenty minutes.
- When cooked, remove the linen carefully so as not to break the heads, place them in a hot dish, pour half a pint (for each head) of hot ‘Alla Panna’ sauce (see Sauces, p.
- 125) over them, and serve immediately.
- Wash and clean the broccoli well and put them for one hour in salted cold water, then rinse again, and cook in boiling salted water with a little butter.
- Put ten tablespoonfuls of White sauce (see below, White Sauce) into a stew-pan with a little chopped-up onion, and boil for a few minutes, then add a quarter of a pound of grated Parmesan cheese.
- When boiling, add the yolk of an egg and a very little cayenne pepper, mix quickly and put a little on a dish;
- lay the broccoli on it, pour the rest of the sauce over them, sprinkle with bread-crumbs and grated cheese, and put it in the oven for half an hour, until of a nice brown colour, and serve.
- (If you have no White sauce, use melted butter, cooking it less, or it will be greasy.)