- 3 lbs. of beets
- 4 qts. of water
- 1⁄10 lb. of butter
- 1 pt. of milk
- Salt to taste
- 1 pinch of pepper
- 2 tbsps. of flour
Preparation: The beets are put over the fire in cold water and cooked until tender, then the water is drained off and the beets peeled and sliced. The butter is heated, the flour and the milk stirred in, then boiled, seasoned with salt and pepper, the beets put in and cooked a little while longer.
No. 52—YOUNG ONIONS.
Quantity for 6 Persons.
- 3 lbs. of onions
- 3 qts. of water
- 2 tbsps. of salt
- ⅛ lb. of butter
- 2 tbsps. of flour
- 1 pt. of milk
- Salt to taste
- 1 pinch of pepper
Preparation: The onions are peeled and cooked until tender in boiling salt water, which is drained off when done. The butter is heated, the flour stirred in, stewed a little, milk added and cooked, stirring constantly. Lastly add the onions, season with salt and pepper, and simmer a few minutes.
No. 53—STUFFED ONIONS.
Quantity for 6 Persons.
- 6 large onions
- 2 qts. of water
- 2 tbsps. of salt
- ½ lb. of fine meat filling
- 2 tbsps. of chopped champignons
- 1 tsp. of chopped truffles
- 1 tbsp. of flour
- ¾ pt. bouillon
- ½ tsp. of meat extract
- Salt to taste
- 1 pinch of pepper
- 4 tbsps. of red wine
- 2 tbsps. of butter
Preparation: The onions are peeled, scooped out, put into boiling salt water for a few minutes and then taken out and dried. The meat stuffing is mixed well with champignons and truffles, then carefully put into the onions. The inside of the onions is stewed in butter, the flour stirred in and then the bouillon. Season with wine and meat extract and stew the stuffed onions in this gravy for 1 hour until they are brown.