[Sca-cooks] Beets and backfiles was Beets

[Robin Carroll-Mann]

On 2 Feb 2004, at 19:19, Phil Troy/ G. Tacitus Adamant wrote:

> Also sprach david friedman:
> >>Although these are not English recipes, here are
> >>some period German recipes that call for beet
> >>roots of various types.
> >
> >I think the first one is clearly the root, since it talks about the 
> >problem of the broth being too red, which I don't think happens with 
> >the greens.
> 
> Just for the record... it frequently does... I think the stems and 
> ribs have a lot of red pigmentation.
> 
> Adamantius

However, the first recipe also called for the beets to be cubed.  I don't think 
one could do that with beet leaves.


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net