The encyclopaedia of practical cookery

(9) Add 2 table-spoonfuls of powdered or grated Horseradish to ½ pint of bechamel sauce, also i teaspoonful of powdered sugar, -J- teaspoonful of cayenne pepper, and f teaspoonful of salt. Boil for five minutes. Should the sauce be too thick, add a little cream or milk and 3 drops of vinegar. (10) Scrape and chop the Horseradish as finely as possible, or grate it ; put it in a saucepan with melted butter, and warm it, adding a little each of walnut and mushroom ketchups. It is then ready for use. (11) Put an onion into a saucepan with a little fish stock, cook it ixntil quite soft, beat it to a pulp, mix in 2 teaspoonfuls of essence of anchovies and 1 teaspoonful of grated Horseradish, stir over the fire, thicken with butter, and add lastly a little lemon-juice. This is excellent with halibut, turbot, or brill. Horseradish. Vinegar. — (1) Put 3oz. of finely-scraped "Horseradish into a jar or bottle, add 1 drachm of cayenne, loz. of bruised onions, a little black pepper and celery-seeds, pour over lqt. of vinegar, and let it remain for fourteen days. Then filter off the liquor, pour it into bottles, cork them down, and the vinegar is ready for use. It can be employed to advantage in mixing mustard, or as a relish for cold meats, salads, &c. (2) Put 3oz. of scraped Horseradish, loz. of chopped shallots, and 1 drachm of cayenne pepper into a large bottle, pour on to it lqt. of the best vinegar, cork, and let it stand for a week or two. HOTCH-POTCH, or HOTCH-POT.— This remarkable Scotch stew is sometimes called Hodge-podge, but this is only by the ignorant Southerner, who is probably not aware that the word derives its existence from the Dutch hotsen — to shake, and pot , the latter having been converted into potch for the sake of euphony. In Prance a still further conversion has taken place, and the word becomes hoclie-pot ; whilst in Germany a stew corresponding to Hotch-potch is found in misch-masch. The great secret of the real Scotch Hotch-potch is a superabundance of peas boiled to a mash, and the absence of barley ; but these points appear to have been overlooked or ignored. The first receipt is taken from Mrs. Dalgairn’s Cookery Book, and was endorsed by Sir Walter Scott : (1) Cut in dice a good quantity of young turnips and carrots, and boil them gently, with one or two lettuces cut small, the tops of some cauliflower, and 1 pint of full-grown peas, in 4qts. of boiling water for two hours. Cut in neat chops the loin or the best end of a neck of mutton, add them to the vegetables with salt, pepper, and some onions cut small, and let them boil for an-hour-and-a-half. Lastly, add 3 pints of green peas, and boil for half-an-hour longer, when it will be ready to serve. (2) Chop an ox-tail in pieces, and put it in a pan of water to steep for a few hours. Blanch, drain, refresh, and put it back again into the saucepan without the water, and add a few sweet herbs, a knuckle of veal, a ham-bone, a few chicken