Hot Horseradish Sauce

Ingredients

• four tablespoons of fresh grated horseradish
• four tablespoons of finely powdered cracker or bread crumbs
• half a cup of cream
• a teaspoon of sugar
• a teaspoon of salt
• two dashes of pepper
• two teaspoons of vinegar
• a teaspoon of made mustard

Method

1. 1

   Mix all ingredients in an earthen dish, set over boiling water, heat, and serve hot with boiled beef or corned beef.

Nutrition per serving

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 80. The excerpt below is the record exactly as published.

HOT HORSERADISH SAUCE In an earthen dish put four tablespoons of fresh grated horseradish and four tablespoons of finely powdered cracker or bread crumbs. Add half a cup of cream, a teaspoon each of sugar and of salt, two dashes of pepper, two teaspoons of vinegar and a teaspoon of made mustard. Set over a kettle SAUCES FOR FISH AND MEAT 145 of boiling water when you have stirred all together. Heat and serve hot with plain boiled beef or corned beef. JELLY SAUCE Another receipt follows the "Brown Sauce," given on page 142. When you have made a brown sauce stir in a third of a cup of currant jelly. JELLY SAUCE FOR MEATS In an earthen or porcelain saucepan melt over a slow fire a tumbler of some jelly — either currant or grape — and when it is melted and warm stir in a tablespoon of butter. Let all come to boil, pour into the hot dish in which it is to be served, add a tablespoon of claret or other red wine and serve at once. The sauce goes well with mutton and lamb. MAITRE D'HOTEL SAUCE Beat three tablespoons of butter till it creams. Add the juice of a small lemon, quarter of a teaspoon of salt, a dash of cayenne, and three teaspoons of minced parsley. This sauce is an agreeable addition to broiled chicken, fish, etc., and is referred to under various receipts. MINT SAUCE This is a relish with roast lamb — with which meat alone it is eaten. By some tastes it is much liked. Not every one agrees with the Englishman who, when mint sauce was passed him, said, "Thank you, I never eat smells." Be sure your mint is fresh and green and fair. Wash it, strip the leaves from the stems and mince them fine. Put the mince in a bowl and mix with it gradually clear cider vinegar not too strong. If the vinegar is very strong, it is better to dilute it, even to using half water, for sharp vinegar destroys the mint aroma. Add also a teaspoon of sugar

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