Horse-Radish Sauce

Ingredients

• one tablespoonful of mustard
• two tablespoonfuls of vinegar
• one pound of finely rasped horse-radish
• two ounces of powdered sugar
• a little salt
• one pint of cream
• one pound of breadcrumbs

Method

1. 1

   Dilute mustard with vinegar, add horseradish, sugar, salt, cream, and breadcrumbs soaked in milk.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 41. The excerpt below is the record exactly as published.

one tablespoonful of mustard, STANDARD COOKERY. 55 one-fifth pint of oil, one tablespoonful of vinegar, and proceed as for a Mayonnaise. Season with a little cayenne ; rub through sieve, pressed with a spoon, and put the sauce in a bowl. Stir awhile with a whisk to smooth it, and finish with one teaspoon- ful of chopped parsley. Suited to cold meats in general. Cumberland Sauce. Dissolve four tablespoonfuls of red-currant jelly, to which are added one-fifth pint of port wine, one teaspoonful of finely- chopped shallots, scalded for a few seconds and pressed, one teaspoonful of small pieces of orange rind and as much lemon rind (cut finely, Julienne fashion, scalded for two minutes, well-drained, and cooled), the juice of an orange and that of half a lemon, one teaspoonful of mustard, a little cayenne pep- per, and as much powdered ginger. Mix the whole well. Serve with cold venison. Gloucester Sauce. Take one pint of very thick Mayonnaise and complete it with one-fifth pint of sour cream and the juice of a lemon and com- bine with the Mayonnaise by degrees one teaspoonful of chopped fennel and as much Worcester Sauce. Serve with all cold meats. Oxford Sauce. Make a Cumberland Sauce as previously described but in- stead of the Julienne of orange and lemon rinds use rasped or finely-chopped rinds, and about two-thirds of a teaspoonful of each. Horse-Radish Sauce. Dilute one tablesponful of mustard with two tablespoonfuls of vinegar in a bowl, add one pound of finely rasped horse- radish, two ounces of powdered sugar, a little salt, one pint of cream, and one pound of breadcrumbs

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