Hot Horseradish Sauce

Ingredients

• 1/2 cup freshly grated horseradish
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cups milk
• 1 tablespoon vinegar
• 3 tablespoons butter
• 2 tablespoons lemon juice
• 1/2 tablespoon grated onion
• fine cracker crumbs

Method

1. 1

   Cook crumbs, horseradish, and milk in a double boiler for twenty minutes.

2. 2

   Add seasonings, vinegar, and lemon juice slowly while stirring.

3. 3

   Add grated onion, reheat, and serve.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 23. The excerpt below is the record exactly as published.

. 1 teaspoon salt. Few drops onion juice or Few grains cayenne. 1 teaspoon finely chopped 1 teaspoon mustard. chives. \}/2 cups thick cream. Process: Mash and rub the egg yolks through a sieve, add seasonings (except cayenne), then vinegar and chives. Whip cream until stiff, and add a little at a time to first mixture, beating con- stantly. When all is used, sprinkle in a few grains cayenne or paprika. RAISIN PIE \]/2 cups seeded raisins cut in 2 tablespoons butter. halves. Juice and grated rind 1 lemon. ]/2 cup sugar. 1 cup water in which raisins were 2 tablespoons flour. cooked. Few grains salt. Process: Cook raisins in boiling water to cover, until tender, drain, and mix with sugarj grated rind, flour and salt. Cool slightly. Turn into pie-pan lined with Plain Paste, dot over with butter and p>our over water. Cover with top crust made of Rich Paste and bake thirty minutes in a moderate oven. fZfhsmday 52 Sunday Dinners 51 Cream of Lettuce Baked Ham — Hot Horseradish Sauce Sweet Potato Croquettes — Spinach with Eggs Grape Fruit Salad Cheese Balls Rhubarb Tart — Cheese After Dinner Coffee 4 1. BAKED HAM Select a lean ham, weighing from twelve to fourteen pounds, cover with cold water or equal parts of water and sweet cider and let soak (skin side up) over night. Drain, scrape and trim oflF all objectionable parts about the knuckle. Cover flesh side with a dough made of flour and water. Place in a dripping pan, skin side down. Bake in a hot oven until dough is a dark brown; reduce heat and bake very slowly five hours. Ham enclosed in dough needs no basting. Remove dough, turn ham over and peel off the skin. Sprinkle ham with sugar, cover with grated bread crumbs and bake twenty to thirty minutes. Remove from oven and decorate with cloves; place a paper frill on knuckle, garnish with sprays of parsley and lemon cut in fancy shapes. Serve hot or cold. HOT HORSERADISH SAUCE }/i cup freshly grated horseradish. J^ teaspoon salt. 3^ cup fine cracker crumbs. Y% teaspoon pepper. \}/2 cups milk. 1 tablespoon vinegar. 3 tablespoons butter. 2 tablespoons lemon juice. y^ tablespoon grated onion

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