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Beets And Butter Sauce

(Vaughan’s Vegetable Cook Book)







Boil three or four beets until tender in fast boiling water, slightly

salted, which must entirely cover them. Then scrape off the skin, cut

the beets into slices, and the slices into strips. Melt an ounce of

butter, add to it a little salt, pepper, sugar and a teaspoonful of

vinegar. Pour over the beets and serve. A small minced onion added to

the sauce is sometimes considered an improvement.











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