Stewed Beetroot and Mashed Potatoes
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Archive recipe
A historic Australian dish of beetroot, onions, flour, potatoes and pepper and salt. Adapted from Stewed Beetroot and Mashed Potatoes, from The Art of Living in Australia (1893).
Adapted from Stewed Beetroot and Mashed Potatoes, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/stewed-beetroot-and-mashed-potatoes.md.
The dish
3 of 8 items checked
archive.org
3 of 8 items checked · 5 aisles
Peel and cut the onions into dice, put them into a frying-pan with the butter, and fry, but do not let them brown
Sprinkle in the flour, pour in the milk, and stir until it boils
Season with salt, pepper, and vinegar
Boil the beetroot carefully, and when cold, peel and slice up
Put it into the sauce and simmer for half an hour
Make the mashed potatoes into a border on a hot dish, and put the beetroot in the centre; boil up the sauce, pour it over, and serve
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)