These Roots will hold all the Winter. The Root of the
red Beet makes an excellent Dish, prepared after the following manner,
which I got abroad.
To fry the Roots of Red Beets.
Wash your Beet-Roots, and lay them in an earthen glazed Pan, bake them in
an Oven, and then peel the Skin off them: after this is done, slit them
from the Top to the Tail, and cut them in the shape of the Fish call'd a
Sole, about the thickness of the third part of an Inch; dip these in a
thick Batter, made of White-Wine, fine Flower, sweet Cream, the Whites and
Yolks of Eggs, rather more Yolks than Whites, some Pepper, Salt, and Cloves
beaten fine, all well mix'd. As you dip every piece of Beet-Root in this
Batter, strew them over thick with fine Flower mix'd with grated Bread, and
Parsley shred small, and then fry them in Lard: when they are enough, let
them dry, and serve them with a Garnish of Lemmon. These likewise may be
put about stew'd Carps, Tench, or roasted Jacks, by way of Garnish, with
scraped Horse-Radish, and pickled Barberries.
In the Heats of this Month, the following Jelly is used by a curious
Gentleman abroad, who gave me the Receipt of it, under the Name of _The
Jelly of Health:_ It is of great use to weak People, and extremely
pleasant.
Pages:
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151