Hot Horseradish Sauce

Name: Hot Horseradish Sauce
Yield: 6 servings
Ingredients: three ounces of young tender grated horseradish; half a pint of good brown gravy; a teaspoonful of made mustard; a dessertspoonful of eschalot or garlic vinegar; the same quantity of chili vinegar; twice as much common vinegar

From Modern cookery, in all its branches, 1884

Serves 6

Some cooks stew horseradish in vinegar for ten minutes before mixing.

Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 130. The excerpt below is the record exactly as published.

HOT HORSERADISH SAUCE. (To serve with boiled or stewed meat or fish.) Mix three ounces of young tender grated horseradish with half a pint of good brown gravy, and let it stand by the side of the fire until it is on the point of boiling; add salt if required, a teaspoonful of made mustard, and a dessertspoonful of garlic or of eschalot vinegar; or the same quantity of ckili vinegar, or twice as much common vinegar

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