Horseradish Sauce

Ingredients

• a tablespoonful of butter
• a half tablespoonful of flour
• a half cupful of strained soup stock
• a half cupful of milk
• six whole peppers
• a bit of bay leaf
• an even half teaspoonful of salt
• three tablespoonfuls grated horseradish

Method

1. 1

   Melt butter in a saucepan, stir in flour and cook for two minutes.

2. 2

   Add stock and milk, along with peppers and bay leaf.

3. 3

   Cook for five minutes, remove bay leaf and peppers, then stir in horseradish and cook for two more minutes before serving.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 35. The excerpt below is the record exactly as published.

Horseradish Sauce. — Put a saucepan over the fire with a tablespoonful of butter and a half tablespoon- ful of floor. Stir and cook two minutes, then add a half cupful of strained soup stock and a half cupful of milk, six whole peppers, a bit of bay leaf and an even half teaspoonful of salt. Cook five minutes, remove bay leaf and peppers, and add three tablespoonfuls grated horse- radis

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