Horseradish Sauce
From Council cook book, 1908
Presented as published in 1908. 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 Council cook book (1908), page 21. The excerpt below is the record exactly as published.
Horseradish Sauce. Grate a good-sized stick of horseradish, take some soup stock and a spoon of fat, salt and pepper to taste, a little grated stale bread, a few pounded almonds. Let all boil up and then put in the meat. A very nice way to prepare soup meat. Mignonette Sauce. Half a dozen shallots (onions), -chopped parsley, six white peppers fresh ground, celery salt to taste
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