BEETROOT AND ONION STEW
3 Beetroots--2d.
3 Onions--1d.
1 1/2 oz. Butter
1 teaspoonful Sugar
1/2 teaspoonful Salt--1 1/2d.
1/2 pint Milk--1d.
1 tablespoonful Vinegar
1/2 oz. Flour--1/2d.
Mashed Potatoes--1 1/2d.
Total Cost--71/2 d.
Time--One Hour
Boil the beetroots by directions given and slice them up; peel and
slice up the onions and fry in the butter, but do not let them brown.
Stir in the flour and the milk and bring to the boil, and when it has
boiled a few minutes stir in gradually the vinegar, salt, and sugar,
then the beetroot. Simmer slowly for one hour; make a border of the
potatoes on a hot dish, garnish with sprigs of parsley. Put the
beetroot and onion in the centre, and serve hot.
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