Horseradish Sauce

Ingredients

• two tablespoonfuls of grated horseradish
• one tablespoonful of vinegar
• one fourth teaspoonful of salt
• one fourth teaspoonful of pepper
• four tablespoonfuls of whipped cream

Method

1. 1

   Mix horseradish with vinegar, salt, and pepper.

2. 2

   Mix thoroughly and stir in whipped cream.

3. 3

   Serve with roast beef or oysters.

Nutrition per serving

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 21. The excerpt below is the record exactly as published.

HORSERADISH SAUCE: Mix two tablespoonfuls of grated horseradish with one tablespoonful of vinegar and one fourth teaspoonful each of salt and pepper. Mix thoroughly and stir in four table- spoonfuls of whipped cream, stiff. Serve with roast beef or oysters. SAUCES. 67 CUCUMBER SAUCE. 1 large cucumber. J cup whipped cream. 4 drops of onion juice. \ teaspoon salt. i teaspoon of parsley. Few grains pepper. J teaspoon Tarragon vinegar. Chop fine one large cucumber, add salt and cayenne pepper to taste, add onion juice, parsley chopped fine, vinegar, and whipped cream. LOBSTER SAUCE. 2 tablespoon fu Is of butter. 2 tablespoonfuls of flour. 1 pint of cream. Yelks of 2 eggs. Season with salt, pepper, and a little sherry wine. Melt the butter, then add the flour, then the cream, then the seasoning, and then the well-beaten yelks, and when thick add a heaping cup of lobster, chopped fine. MINT SAUCE. 1 cup finely chopped mint leaves. 1 tablespoon powdered sugar. J cup vinegar. Add sugar to vinegar; when dissolved, pour over mint and let stand thirty minutes on back of range to infuse. If vinegar is very strong dilute with water. MAITRE D'HOTEL BUTTER. J cup butter. \ teaspoon pepper. J teaspoon salt. i tablespoon finely chopped J tablespoon lemon juice. parsley. Put butter in a bowl, and with small wooden spoon work until creamy. Add salt, pepper, and parsley, then lemon juice very slowly. 68 THE BLUB RIBBON COOK BOOK. TOMATO SAUCE I (Without Stock). $ can tomatoes, or 3 tablespoons butter. If cups fresh stewed tomatoes. 2§ tablespoons flour. 1 slice onion. 1 teaspoon salt. J teaspoon pepper. Cook onion with tomatoes fifteen minutes, rub through a strainer, and add to butter and flour (to which season- ings have been added) cooked together. If tomatoes are very acid add a few grains of soda. TOMATO SAUCE II. $ can tomatoes. J teaspoon salt. 2 teaspoons sugar. 4 tablespoons butter. 8 peppercorns. 4 tablespoons flour. Bit of bay leaf. 1 cup brown stock. Cook tomatoes twenty minutes with sugar, pepper- corns, bay leaf, and salt; rub through a strainer and add stock. Brown the butter, add flour, and when well browned gradually add hot liquid. SALADS. CUCUMBER, CELERY, AND SWEETBREAD SALAD. Equal proportions of cucumber, celery, and sweet- breads, which have been parboiled. Cut into small pieces and serve with mayonnaise or French dressing. Garnish with water cress or serve in head lettuce. CUCUMBER AND CELERY SALAD. Equal proportions of cucumber and celery. Cut cu- cumber and celery into small pieces and serve with mayon- naise dressing. FROZEN TOMATO SALAD. Take one quart can of tomatoes (or the same propor- tion of fresh tomatoes), drain off all the liquor, pour over them mayonnaise and a little chopped celery, put in a freezer and freeze. Serve in nasturtium leaves. CHICKEN SALAD. Take equal proportions of cold chicken and celery, cut not too small. To a quart of chicken and celery pour over one half cup of French dressing and let it marinate half or whole morning, and when ready to serve mix with mayonnaise dressing. NUT AND CELERY SALAD. Mix equal parts of pecans, almonds, English walnuts, and celery. Marinate in oil, and serve with a French dressing with a border of curly celery. 70 THE BLUE RIBBON COOK BOOK. TOMATOES STUFFED WITH CHEESE. Take equal proportions of Neufchatel and Roquefort cheese and blend well together; mix with mayonnaise dressing. Remove centers out of tomatoes, fill with the cheese and serve on lettuce leaf. PINEAPPLE AND NUT SALAD. 1 can pineapple. 1 cup English walnuts. Remove the juice from the pineapple, cut into pieces about the size of an English walnut; add the walnuts and serve with whipped cream or mayonnaise. WALDORF SALAD. Mix equal quantities of finely cut apple and celery, and moisten with mayonnaise dressing. Garnish with curled celery and canned pimentoes cut in strips or fancy shapes. An attractive way of serving this salad is to remove tops from red or green apples, scoop out inside pulp, leaving just enough adhering to skin to keep apples in shape. Refill shells thus made with the salad, replace tops, and serve on lettuce leaves. LOBSTER SALAD. 1 cup of boiled lobster. J cup chopped celery. Mix together and serve with mayonnaise dressing. Serve in lobster shell, red apples, or lettuce leaf. WATER CRESS SALAD. Freshen the water cress in very cold water until it be- comes crisp. Dry thoroughly without bruising. Mix with it two sour apples sliced thin and French dressing. SALADS. 71 PEPPER AND GRAPE FRUIT SALAD. Cut slices from stem ends of six green peppers, and remove seeds. Refill with grape fruit pulp, finely cut celery, and English walnut meats broken in pieces, allow- ing twice as much grape fruit as celery, and two nut meats to each pepper. Arrange on chicory or lettuce leaves and serve. SWISS SALAD. Mix one cup cold cooked chicken, cut in cubes, one cucumber pared and cut in cubes, one cup chopped En- glish walnut meats, and one cup French peas. Marinate with French dressing, arrange on serving dish, and gar- nish with mayonnaise dressing. GREEN GRAPE SALAD. Select firm, acid grapes; serve in a head of lettuce with the cooked mayonnaise, only with a little more cream added to it, or with a cream dressing, for which mix half a teaspoonful of salt, half a teaspoonful of mustard, one fourth teaspoonful of suga

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