Horse-Radish Sauce

Ingredients

• a horse-radish
• two tablespoonfuls of flour
• half a pint of cream
• salt and pepper to taste
• a little milk if necessary

Method

1. 1

   Scrape and mince fine a horse-radish, put it into a stewpan with two tablespoonfuls of flour and half a pint of cream, boil for half an hour, rub it through a sieve into the stewpan and boil it again, season with salt and pepper, add a little milk if necessary, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 43. The excerpt below is the record exactly as published.

HORSE-RADISH SAUCE. Scrape and mince fine a horse-radish, put it into a Btewpan with two tablespoonfals of flour and half a pint of cream, boil for half an hour, rub it through a sieve into the stewpan and boil it again, season with salt and pepper, add a little milk if necessary, and serve. 192. GHERKIN SAUCE. Cut six green pickled gherkins in very thin slices, put them in a small stewpan with a few spoonfuls of vinegar and a pinch of pepper, let this boil quickly for a few minutes, then add a gill of Espagnole sauce and the same quantity of veal broth, stir on the fire till it boils, then draw the stewpan by the side of the fire, skim it, and fierva 198. CAPER SAUCE. Put a teacupful of Allemande sauce into a stewpan, boil it with two tablespoonfuls of broth and an ounce of fresh butter, stir nicely, and pass through a sieve into the stewpan, then pour in two tablespoonfuls of capers, set on the fire, and when nearly boiling, serva 96 PRACTICAL HOUSEHOLD COOKERY. 194 FENNEL SAUCE. Wash and mince finely half a handful of fennel, put it in a bain-marie in which a teacupful of Allemande sauce has already been set to the boil; add a gill of chicken gravy, an ounce of butter, and the juice of a lemon ; mix these well together, and let the bain-marie boil for a few minutes before ser\ang. 195. D'UXELLES SAUCE AND D'UXELLES. Wash, chop, and press in a cloth one pound of fresh mushrooms or trimmings of tinned champignons, one pound of parsley, and half a pound of shalots; put these in a stewpan with a quarter of a pound of butter, and season with salt and pepper te taste ; fry on a brisk fire for six minutes, stirring the while with a wooden spoon; after which, put it by in a jar for future use. This mixture is called D'Uxelles. The sauce is made by adding two tablespoonfuls of the mixture to a pint of Espagnole sauce. 195a. FINE HERBS. Minco very fine three small onions, fi-y these in two ounces of butter, then add a quarter of a pound of fresh mushrooms, similarly minced; continue the frying until dry, mix in the trimmings of two or three truffles, and two or three minutes afterwards add a tablespoonful of finely chopped parsley, previously blanched ; mix this well to- gether, and put by in a jar covered with a buttered paper until wanted. PRACTICAL HOUSEHOLD COOKERY. 97 196. VENISON SAUCE. Stir and mix over the fire half a pint of Espagnole sauce with a gill of essence of game; then add a gill of port ^Tine, the half of that quantity of good French vinegar, and two tablespoonfuls of black currant jellj; boil this for two minutes, add the juice of an orange, pour the sauce into a sauce-boat, and serve. 197. MUSHROOM SAUCE. Put into a small saucepan half a pint of Espagnole sauce with the same quantity of gravy, simmer till reduced to nearly half, give it an occasional stir, then add about four ounces of champignons nicely sliced (buttons and stalks), pour a little of their liquor with it, boil again for a few minutes, stir the while, season with salt, and serve. This sauce can be improved by adding a gill of white claret or sherry befbre serving. 198. TRUFFLES SAUCE. Cut about two ounces of truffles in very thin slices, put these into a small saucepan with either a glass of white claret, sherry, or Marsala; boil it quickly till reduced to half, then pour into it half a pint of Espagnole and a small pinch of salt ; stir on the fire till it has boiled for two or three minutes longer, and serve. 199. SALMIS SAUCE. Prepare some game essence ; mix half a pint of it with one pint of Espagnole sauce into a stewpan, boil for a few minutes, stir occasionally, then pass it through a sieve G 98 PRACTICAL HOUSEHOLD COOKERY. into the stewpan, and set it by the side of the fire. Mean- while pound in a mortar the cooked liver of two or three partridges, grouse, or any other winged game ; mix it with the sauce, add an ounce of butter, boil it, stirring the while, and serve. 200. HARE SAUCE. Four into a stewpan one pint of Espagnole sauce with half a pint of game essence, boil it and stir the while, add four tablespoonfuls of good French vinegar, salt and pepper to taste

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