Beetroot With Onions
|Cooked beetroot||1 1⁄2 Pound|
Peel and slice the onions and simmer in butter or fat; cover the frying-pan so that they do not brown, and stir occasionally with a wooden spoon.
After 15 minutes, stir in the flour, and add the warm stock with some salt and pepper.
Cover again, and simmer gently for 30 minutes.
Press through a sieve, or mash to make a puree.
Mix in the diced or thinly sliced cooked beetroot, and re-heat by standing the dish in a bain-marie: that is, a suitable vessel half filled with boiling water.