Wash the beets, but do not scrape or cut them while they are raw; for
if a knife enters them before they are boiled they will lose their
colour. Boil them from two to three hours, according to their size.
When they are tender all through, take them up, and scrape off all
the outside. If they are young beets they are best split down and cut
into long pieces, seasoned with pepper, and sent to table with melted
butter. Otherwise you may slice them thin, after they are quite cold,
and pour vinegar over them.
TO STEW BEETS.--Boil them first, and then scrape and slice them. Put
them into a stew-pan with a piece of butter rolled in flour, some
boiled onion and parsley chopped fine, and a little vinegar, salt and
pepper. Set the pan on hot coals, and let the beets stew for a quarter
of an hour.