Cassell's dictionary of cookery

Horseradish Sauce, Superior Flavouring for. — Rub one large lump of sugar upon the peel of an orange until all the yellow part is taken off. Pound the sugar to powder, and squeeze the juice of the orange over it. Let it dissolve; then mix it -vsdth two tablespoonfuls of finely-grated horseradish, or, if preferred, a table-spoonful of horseradish and one of bread-crumbs ; add half a tea-spoonful of salt, a small pinch of cayenne, three tablespoonfuls of oil, and sufficient vinegar to make a thick cream. Time, half an hour. Probable cost, 6d. Sufficient for five or six persons. Horseradish Sauce with Apples (n. German recipe).— Take a table-spoonful of HOR (319) HOT fmely-grated horseradish, and a table-spoonful ■of apples boiled to a pulp. Mix them well together, add half at tea-spoonful of sugar, and two table-spoonfuls of vinegar, and servo in a tureen. Tiine, a few minutes to prepare. Probable cost, 2d. Sufficient for three or four persons. Horseradish Sauce with. Cream (a German recipe). — jNIix four table-spoonfuls of thick cream, with two of white wine vinegar. Add a tea-spoonful of sugar, a tea-spoonful of .salt, a pinch of cayenne, and as much grated horseradish as will make a thick sauce. Serve in a tureen. Time, a few minutes to prepare. Probable cost, 6d. Sufficient for three or four pei-sons. Horseradish Sauce with Eggs (a German recipe). — Boil two eggs hard. When cold, jjound the yolks with the back of a wooden spoon, and add very gradually three or four table-spoonfuls of vinegar, sufficient to make a smooth cream. Add three dessert-spoonfuls of gTated horseradish and half a tea-spoonful of salt. Serve in a tureen. Time, ten minutes to boil the eggs. Probable cost, 3d. Sufficient, for two or three persons. Horseradish Vinegar. — Take four ounces of grated horseradish. Put them into a jar, with a drachm of cayenne, an ounce of finely-minced shallots, and a tea-spoonful of salt. Pour over them a quart of boiling vinegar, cover closely, and keep in a warm place for a fortnight. Draw off the vinegar, let it boil once more, strain it through a tamis, and keep it bottled closely until required. This vinegar will be found useful as a relish for cold meat, and for flavouring salads, fee. Probable cost, about 8d. Sufficient for a quart of vinegar. Hotch-potch. — Take two pounds of the bottom part of the breast of beef. Cut it into pieces about two inches square, and put them into a stewpan, with a few scraps of fat beef or veal, five pints of water, and half a pint of beer. Let these boil up, then add two large carrots, sliced, two onions, two sticks of celery, two turnips, and some pieces of cauliflower. Cover the saucepan closely, and simmer gently for three hours. Melt two ounces of butter in a saucepan. Mix a table-spoonful of flour smoothly with it. Let it brown, dilute it -^dth a little of the broth, season with ketchup, and add it to the rest of the stew. Let the broth boil lip once more, and add pepper and salt to taste. Serve in a large dish. Put the meat in the middle, the vegetables round, the gra^y over all, and send to table as hot as possible. Hotchpotch may be made with beef, mutton, lamb, fowl, or pickled pork, and with vegetables varying according to the season. A mixture of two kinds of meat is very good, and some cooks mince the meat instead of serving it in cutlets.