Horseradish Sauce, Superior Flavouring

Ingredients

• one large lump of sugar
• the peel of an orange
• two tablespoonfuls of finely-grated horseradish
• a tablespoonful of horseradish and one of bread-crumbs
• half a tea-spoonful of salt
• a small pinch of cayenne
• three tablespoonfuls of oil
• sufficient vinegar to make a thick cream

Method

1. 1

   Rub sugar on the orange peel until yellow part is off.

2. 2

   Pound the sugar to powder and squeeze orange juice over it.

3. 3

   Let it dissolve, then mix with horseradish, salt, cayenne, oil, and vinegar to make a thick cream.

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.

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

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