Boiled Beef and Horseradish Sauce

Ingredients

• a good sized lump of the best butter
• about two tablespoonsful of flour
• a shade less than a pint
• add your horseradish
• salt and pepper to taste
• a dash of celery salt

Method

1. 1

   Melt butter, stir in flour, then add milk.

2. 2

   Cook until desired consistency, then add horseradish to taste.

3. 3

   Season with salt, pepper, and celery salt.

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 34. The excerpt below is the record exactly as published.

BOILED BEEF AND HORSERADISH SAUCE I love boiled beef and horseradish sauce — I love it better than any other dish in the world I Anybody knows how to boil beef. And a good horse- radish sauce is made in this fashion. Melt a good sized lump of the best butter — almost as big as an egg, is good sized. Add to this, first removing from the fire, about two tablespoonsful of flour. Stir the flour and butter together until the mixture is absolutely smooth, and then add cold milk — z, trifle more than a half pint, a shade less than a pint. Put over a slow fire in a sauce pan or, for safety's sake, a double-boiler. Cook slowly until the sauce is of the desired consistency, and then add your horseradish. If you like the sauce very hot add a lot of horseradish. If you like it moderate, a little horseradish. The best way is to begin with a tea- spoonful and keep adding and tasting until it's O. K. Salt and pepper to taste, of course. And, if you like it, a dash of celery salt

Cook this with the app: pantry check, scaling, and the assistant.