Horseradish Sauce, Hot (for boiled fowls)

Ingredients

• an ounce of grated horseradish
• half a pint of good cream
• a pinch of salt

Method

1. 1

   Grate the horseradish finely, add salt, and pour over it half a pint of cream.

2. 2

   Mix thoroughly and serve in a boat.

Nutrition per serving

Estimated from matched ingredients across 5 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.

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 vinegar, and servo in a tureen. Tiine, a few mmutes to prepare. Pro- bable cost, 2d. Sufficient for three or four persons. Horseradish Sauce with. Cream (a Oennan recipe). — jNIix four table-spoonfuls of thick cream, with two of white -svine vinegar. Add a tea-spoonful of sugar, a tea-spoonful of .salt, a pinch of cayenne, and as much grated horseradish as will make a thick sauce. Serve in a tureen. Time, a few ndnutes to prepare. Probable cost, 6d. Sufficient for three or four pei-sons. Horseradish Sauce with Eggs (a German recipe). — Boil two eggs hard. When cold, jjound the yolks with the back of a wooden spoon, and add very gradually thr-ee or four table-spoonfuls of vinegar, sufficient to make a smooth cream. Add three dessert-spoonfuls of gTated horseradish and half a tea-spoonful of salt. Serve in a tureen. Time, ten minutes to boil the eggs. Probable cost, 3d. Suffi- cient, for two or three persons. Horseradish Vinegar. — Take four- ounces of grated horseradish.

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