This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Butter sauce with vinegar in it; little sugar and salt.
Cold blood-beets sliced and covered with vinegar; called also pickled beets. Will keep a week if cool.
Cut up in dice in a white sauce.
Yellow beets sliced after boiling, a slice of onion between two slices of beets; dipped-in batter and fried. Beet Soup (Seeiarszez.) Beets in Salads (See salads.) Beets are largely used for decorating dishes.