Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 23

1 small cooked beetroot.

1 pint tablet jelly (vanilla or red-currant).

1 small teacup vinegar.

1/4 teaspoon salt.

1/2 teaspoon pepper.

3/4 pint water.

Cut up the jelly and dissolve in ¹/₂ pint of hot water, then make up to ³/₄ pint in all, with extra cold water. Dice the beetroot quite finely and arrange it in a pint mould, or several smaller sized ones, seasoning with the pepper and salt.

Add the vinegar to the jelly when quite cold, and while still liquid pour into the moulds to set.

Made in smaller quantities with left-over cooked beetroot; this is attractive if served with salad for a simple lunch or supper meal, adding hard-boiled egg to make it more substantial.