Cream of Beet Soup Recipe ingredients

To prepare this Cream of Beet Soup Recipe, first after boiling some young beets in salted water for an hour, turn out into cool water until they can be handled. Scrape all the skin off and chop them very fine. Put the beets in a saucepan with a pint of mutton stock, and simmer for fifteen minutes. Rub through a fine colander and place to one side of the range to keep hot. Pour a pint of milk upon 2 teaspoonfuls of butter and the same amount of flour, which have been cooked to a roux. When it becomes thick and smooth, add slowly the beet and mutton puree; season with salt and pepper, and when very hot serve.