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Hot Horseradish
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 183. The excerpt below is the record exactly as published.
ht ounces of butter, and the rest of the 336 THE THOBOVGII G(JOD COOK. water. To make this sauce well, you iimst prepare it in a shallow saucepan which holds double the quantity which you need, so as to be able to stir quickly. When the sauce is ready, you shift it into a smaller saucepan to keep it Avarni, leaving the spoon in it, so as to stir from time to time. At the moment of serving, if too thick, add" a little Avater and fresh but tor. 33. Hot Horseradish. Fry together in a stew-pan two oiuiccs of butter and two ounces of flour, without discolouring them ; then mix in half a pint of Avell-flavourcd chicken stock, and half a gill of cream, and stir all together till it boils; add the juice of one lemon, and tAvo raw yolks of eggs, and stir over the fire again till it thickens, but do not let it boil : put in a teaspoonful of mixed English mustard, Avring through the tanmry, add a tablespoonful of French vinegar, a dust of castor sugar, and four large tablespoonfuls of freshly- grated horseradish sauc
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Cook this with the app: pantry check, scaling, and the assistant.