Horse-radish Sauce
From The economical cook book, 1905
Serves 8
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 56. The excerpt below is the record exactly as published.
Scrape the roots and grate them on a coarse grater ; put the grated horse-radish into a wide-mouthed bottle and coyer with good cider vinegar. Serve with roast beef. * Celery Sauce. Out four heads of celery into pieces half an inch long, cover with oold water, stew gently until tender, which will take nearly two hours ; when it is done, the water should be stewed away to a few spoonsful ; stir in this a quarter of a pound of butter, a heaping tablespoonful of flour and a little salt ; stir it until it thickens and add rich milk until you have it the right consist- ence; it will take rather more than half a pint. Serve with boiled turkey or chickens. « Mint Sauce. To three tablespoonsful of chopped leaves of brook mint aid three heaping tablespoons of soft sugar and a gill and a half of good cider vinegar
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