Beef
Beetroot
Salt

"Cut up three raw beetroots, put them into an earthenware pot and cover them with water. Keep them in some warm place, and allow them to ferment for five, six, or

eight days according to the season the froth at the top

of the water will indicate the necessary fermentation. Then

take out the pieces of beetroot, skim off all the froth,

and into the fermented liquor put a good piece of tender

rump steak or fillet with some salt. Braize for four hours

and serve."

This recipe (No. 78) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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