nut-freesoy-freefish-freeshellfish-free
Radish Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
This sauce is an excellent accompaniment to cold meat.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1461. The excerpt below is the record exactly as published.
Radish Sauce.— Peel and grate the radishes, and mix them with a little oil, -vanegar, salt, and pepper. This sauce is an excellent accompaniment to cold meat. If liked, a third of the quantity of radishes in scraped horse- radish, and as much minced beetroot may be mixed with the grated radish. Radish Sauce, Horse ( a German recipe) . — Take a piece of butter the size of an e2;i^, beat it up with half a table-spoonful of flour, thin it with a cupful of warm broth, place it on the fire to boil, stirring it all the time ; stir in two table-spoonfuls of grated horse-radish, let it heat but not boil, add a little salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.