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Fried Beetroot

Vegetables
Historic

Sliced beetroot, cut in the shape of a fish, breaded and fried. Served with lemon and "put about stew'd Carps, Tench, or roasted Jacks, by way of Garnish, with scraped Horse-Radish, and pickled Barberries" (Bradley 1728).


Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)

To fry the Roots of Red Beets.
Wash your Beet-Roots, and lay them in an earthen glazed Pan, bake them in an Oven, and then peel the Skin off them: after this is done, slit them from the Top to the Tail, and cut them in the shape of the Fish call'd a Sole, about the thickness of the third part of an Inch; dip these in a thick Batter, made of White-Wine, fine Flower, sweet Cream, the Whites and Yolks of Eggs, rather more Yolks than Whites, some Pepper, Salt, and Cloves beaten fine, all well mix'd. As you dip every piece of Beet-Root in this Batter, strew them over thick with fine Flower mix'd with grated Bread, and Parsley shred small, and then fry them in Lard: when they are enough, let them dry, and serve them with a Garnish of Lemmon. These likewise may be put about stew'd Carps, Tench, or roasted Jacks, by way of Garnish, with scraped Horse-Radish, and pickled Barberries.




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