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From Marx Rumpolt, Ein New Kochbuch, the chapter on accompaniments to fried meat Rote Ruben eyngemacht mit klein geschnittenen Merrettich/ Aniss/ Coriander/ und ein wenig Kuemel/ sonderlich wenn die Ruben geschnitten/ gesotten mit halb Wein und halb Essig. My translation: Red beets preserved with small cut horseradish/ anise/ coriander/ and a little caraway/ special if the beets are cut/ marinated in half wine and half vinegar. My version: 3 cans (16 oz) small whole beets, cut into chunks 1 cup wine 1 cup vinegar 1 ½’ long piece of fresh horseradish root, peeled and cut into slivers ½ t anise seed 1 t coriander seed ½ t caraway seed Combine all ingredients except beets in a pot. Bring to a boil, simmer 5 minutes, add the beets and heat through. Place in jar or crock and let mellow for at least 24 hours. The vinegar will preserve your beets; in period they would have been stored in the cellar. In modern times I would suggest the fridge or canning in a sterilized container. Comments: I used canned beets for the convenience and lower cost. This recipe was very well received, it will become part of my regular repertoire.