Stewed Beet Root

Ingredients

• 1 whole beet root
• 1 cup good pale veal gravy
• 1 teaspoon arrow-root
• 0.5 cup good cream
• 1 teaspoon to 1 tablespoon chili vinegar

Instructions

1. Bake or boil the beet root until tolerably tender.
2. Allow the beet root to cool completely.
3. Peel the cooled beet root and cut it into slices.
4. Heat the pale veal gravy or strong veal broth in a pan.
5. Add the sliced beet root and stew gently for a short time.
6. Mix the arrow-root with cold liquid to form a smooth paste.
7. Stir the arrow-root paste into the stewing beet root to thicken the sauce.
8. Add the cream and stir well to combine.
9. Remove from the fire and stir in chili vinegar to taste, using between a teaspoon and a tablespoon.