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 off 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.