To make _Biscuits_ of Red _Beet-Roots;_ from the same; call'd the _Crimson
Biscuit._
Take the Roots of Red-Beets, and boil them tender; clean them, and beat
them in a Mortar with as much Sugar, finely sifted; some Butter; the Yolks
of hard Eggs, a little Flower; some Spice, finely beaten, and some
Orange-Flower-Water, and a little Lemon-Juice. When they are well mix'd,
and reduced to a Paste, make them into Cakes, and dry them in a slow Oven.
To boil _Onions,_ that they shall lose their strong Scent, and become as
sweet as Sugar in their Taste. From the same.
Take the largest Onions, and when you have cut off the Strings of the
Roots, and the green Tops, without taking off any of the Skins, fling them
into Salt and Water, and let them lie an Hour; then wash them in it, and
put them into a Kettle, where they may have plenty of Water, and boil them,
till they are tender. Then take them off, and take off as many Skins, as
you think fit, till you come to the white Part, and then bruise them, if
you will, and toss them up with Cream or Butter, if you use them with
boil'd Rabbits, or under a roasted Turkey; but in the last Case, this Sauce
should be serv'd in Basons, or on Plates. You may also bruise them, and
strain them through a Cullendar, and then put Cream to them; which is
esteem'd the nicest way for a Turkey; or if you keep them whole, you may
warm them in strong Gravey, well drawn, with Spice and sweet Herbs; and
when that is done, thicken the Gravey with burnt Butter, adding a little
Claret, or White Wine; or, for want of that, a little Ale.
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