Beetroot
From Leaves from our Tuscan kitchen (1900).
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A historical recipe
Leaves from our Tuscan kitchen, by Janet Ross (1900).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- pretty dense put it on a well-floured table and make a long roll the size of a finger.
- Cut into pieces about two inches long, flour them well, and then throw them into an earthen pot of boiling broth.
- As they come to the surfece take them out, drain well, season with butter or rich gravy, a little grated nutmeg, cinnamon, and cheese.
- They must be cooked over a hot fire.
- ^Beetroot {How to boil).
- Wash the beetroot carefully without cutting or scraping it (if the skin is broken the beet loses flavour and colour).
- Young ones take one hour to boil, old ones four.
- In winter the beet must be put into cold water overnight to make it tender, those that remain hard are unfit to eat.
- It must be cooked in boiling water, then put into cold water for five or six minutes, when it can be rubbed with a cloth to take oflF the peel.
- Cut into slices, sprinkle with salt and pepper, and pour melted fresh butter over it;
- or it can be put into the oven to bake.
- Boiled beetroot when wanted for salad ought to be put into wine vinegar to soak.
- Beetroot ^ alia Panna.^ Boil some white beetroot as directed above, and peel it.
- Cut up into dice, place on a very hot dish, and pour a sauce ^ Alia Panna ' over it (see Sauces, p.
- 125).
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler
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Colander