Pink Pancakes

These are rarely seen at an English table, although they form a very pleasing variety. Boil a large red beetroot until it is very tender; then peel it, cut it into thin slices, pound it to a pulp in a marble mortar, and strain through muslin; add the yolks of five eggs, two tablespoonfuls of flour, four of cream, plenty of pounded loaf sugar, half a nutmeg grated, and a wineglassful of brandy; rub the whole into a batter, and fry the pancakes with melted butter, ghee, or lard; serve them up hot, garnished with green candied sweetmeats.