Horseradish Sauce (for hot roast beef)

Ingredients

• two tablespoonfuls of horseradish

Method

1. 1

   Prepare the sauce as above.

2. 2

   Before serving, heat it in a jar placed in boiling water until hot, but do not let it boil.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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)

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