Horseradish Sauce (for cold roast beef)

Ingredients

• two tablespoonfuls of horseradish
• half a tea-spoonful of salt
• a tea-spoonful of powdered mustard
• a quarter of a pint of cream
• three tablespoonfuls of olive-oil
• two tablespoonfuls of vinegar

Method

1. 1

   Wash and brush the horseradish.

2. 2

   Soak it for an hour in cold water, and scrape it very finely.

3. 3

   Mix the horseradish with salt and mustard.

4. 4

   Gradually add cream or the yolk of an egg mixed with olive oil and vinegar.

5. 5

   Stir in briskly and serve in a boat.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 726. The excerpt below is the record exactly as published.

two table-spoonfuls of horseradish, put it into a stewpan with half a pint of good bro^\^l gravy, and let it stand by the side of the fire until quite hot. Add a tea-spoonful of mixed mustard, a clove of garlic pounded with a little butter, and a dessert- spoonful of vinegar. If it is wished to have the sauce very mild, use equal parts of bread- crumbs and the scraped root. Serve in a tureen. Time, twenty minutes. Probable cost, 4d. Sufficient for four or five persons. Horseradish Sauce (for cold roast beef). — Wash and brush the horseradish. Soak it for an horn- in cold water, and scrape it very finely with a shai-p knife. Mix two table- spoonfuls of it with half a tea-spoonful of salt and a tea-spoonful of powdered mustard. Add gradually a quarter of a j^int of cream, or, instead, the yolk of an egg mixed with three table-spoonfuls of olive-oil, and afterwards twu table-spoonfuls of vinegar ; stir in briskly but gradually. ]\Iix well, and serve in a boat. Time, half an hour to prepare. Probable cost, Is. Sufficient for five or six persons. Horseradish Sauce (for hot roast beef). — Prepare the sauce as above {see Horseradish Sauce for cold roast beef). Before serving, put it into a jar, and place this jar in a saucepan of boUing water. When quite hot the sauce is ready to serve, but it must not boil, or it will curdle. ' If used cold with hot meat, it will most likely cool everj'thing on the plate with it. Time, a few minutes to heat. Probable cost. Is. Sufficient for five or six persons. Horseradish Sauce, Hot (for boiled fowls, &(\). — Prepare the horseradish as before. Grate an ounce very finely, add a pinch of salt, and pour over it haK a pint of good cream. Mix thoroughly, and serve in a boat. Time, half an hour to prepare. Pro- bable cost, lOd. Sufficient foi five or six persons. Horseradish Sauce, Superior Fla- vouring for. — Rub one large luniji of sugar upon the peel of an orange until all the yellow part is taken off. Pound the sugar to powder, and squeeze the juice of the orange over it. Let it dissolve; then mix it -vsdth two table- spoonfuls of finely-grated horseradish, or, if prefen-ed, a table-spoonful of horseradish and one of bread-crumbs ; add half a tea-spoonful of salt, a small pinch of cayenne, three table- spoonfuls of oil, and sufficient vinegar to make a thick cream. Time, half an hour. Probable cost, 6d. Sufficient for five or six persons. Horseradish Sauce with Apples (n. German recipe).— Take a table-spoonful of HOR (319) HOT fmely-grated horseradish, and a table-spoonful ■of apples boiled to a pulp. Mix them well to- gether, add half atcii-spoonfui of sugar, and two table-spoonfuls of vinega

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