Beetroot and Potatoes
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.