Directions:
Select small-sized, smooth roots. They should be carefully washed, but not cut before boiling, as the juice will escape and the sweetness of the vegetable be impaired, leaving it white and hard. Put them into boiling water, and boil them until tender, which requires often from one to two hours. Do not probe them, but press them with the finger to ascertain if they are sufficiently done. When satisfied of this, take them up, and put them into a pan of cold water, and slip off the outside. Cut them into thin slices, and while hot season with butter, salt, a little pepper and very sharp vinegar.