Beets.
Wash well, taking care not to scratch the skin, as they will “bleed” while in cooking if this is cut or broken.
Cook in boiling water an hour and a half if young, three, four or five hours as their age increases.
Drain, scrape off the skins, slice quickly with a sharp knife; put into a vegetable dish, and pour over them a half a cupful of vinegar, with two tablespoonfuls of butter, heated to boiling, and a little salt and pepper.
Let them stand three minutes covered in a warm place before serving.