19 Grove St. ~ PO Box 58 ~ Peterborough, NH 03458 ~ 603-924-3235 

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By November 28, 2017 Read More →

Recipe of the Month- November 2017- Beets

It is root vegetable season in the historic Phoenix Mill House and our garden has produced an abundance of beets this year. The following are two 19th century recipes that describe ways to serve beets in ways that I doubt many of us use today.

Dressed Beets
from
Boil two good-sized beets tender; when cold and peeled, cut in slanting direction so as to make oval pieces. Cut into small dice two middling-size onions; put them into a pan with two ounces of butter, fry white, stirring continually with a spoon; add a spoonful of flour, and enough milk to make a thickish sauce, adding three salt-spoonfuls of salt, four of sugar, one of pepper,  and boil together for a few minutes. Put in the beet slices to simmer for about twenty minutes. Have ready some mashed potatoes, with which make a neat border round your dish one inch high. Put in the beets and sauce, and serve hot. If you have a little broth, use it instead of milk. < I love these old recipes with their never-ending sentences!>

French Cold Beet-Root
from the Practical Housekeeper, 1857
Take your cold (boiled) beet-root, chop it very small and put it in a saucepan to heat, with a little cream; immediately before serving, put in a spoonful of vinegar and a little brown sugar; serve hot.

Enjoy!

Lorraine