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SOUR BUTTERED BEETS

(Vegetables) - (The International Jewish Cook Book)







Wash as many beets as required and cook in bailing water until tender.
Drain and turn into cold water for peeling. Remove the skins, slice and
sprinkle with as much salt as desired. Melt one-half cup of butter in a
large frying-pan and add two tablespoons of strained lemon juice. Stir
the butter and lemon juice until blended, keeping the fire low. Now turn
the beets into this sauce, cover the pan and shake and toss until the
sauce has been well distributed. Serve hot at once.











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