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(Pickles.) - (The Lady's Own Cookery Book)

Beet-root must be boiled in strong salt and water, to which add a pint

of vinegar and a little cochineal. When boiled enough, take it off the

fire, and keep it in the liquor in which it has been boiled. It makes a

pretty garnish for a dish of fish, and is not unpleasant to eat.

Other Recipes

Beet-root And Turnips

Boil your beet-root in salt and water, with a little cochineal and

vinegar; when half boiled, put in your turnips pared; when they are done

enough, take them off, and keep them in the same liquor in which they

were boiled.

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