Boiled Beets

Carefully wash any earth off the beets, but every care is needed to avoid breaking the skin, roots or crown; if this is done much of their color will be lost, and they will be a dull pink. Lay them in plenty of boiling water, with a little vinegar; boil them steadily, keeping them well covered with water for about one and one-half to two hours for small beets and two to three and one-half hours for large ones. If they are to be served hot, cut off the roots and crown and rub off the skin directly, but if to be served cold, leave them until they have become cold and then cut into thin slices and sprinkle with salt and pepper and pour some vinegar over them. If to be eaten hot, cut them into thin slices, arrange them on a hot vegetable dish and pour over white sauce
or melted butter, or hand these separately.