Veal stock, 1 pint,
Flour, 2 tablespoons,
Butter, 1 tablespoon,
Milk, 1 pint,
Salt and pepper.
Wash the beets well and boil them in salted water for an hour and a quarter. Scrape off the skin, and put the beets through a meat-grinder, saving all the juice that flows from them. Skim a pint of veal-stock and stir the ground beets and their juice into this.
Simmer for 20 minutes; strain, and set the liquor at the side of the range to keep hot. Cook together, 2 tablespoons of flour, and 1 tablespoon of butter, and when they are well blended pour upon them a pint of milk - half cream if possible.
Stir this until smooth and thick, and beat in, by a few spoonsful at a time, the beet-puree. When very hot, season with salt and pepper, and pour it upon a well-beaten egg, stirring all the time. Serve at once.