Russian Sauce

Ingredients

• two teaspoonfuls of mixed mustard
• a salt-spoonful of salt
• a teaspoonful of sugar
• four of grated horseradish
• sufficient vinegar to cover them

Method

1. 1

   Mix mustard, salt, sugar, and horseradish with enough vinegar to cover.

2. 2

   Serve with cold meats.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 389. The excerpt below is the record exactly as published.

Russian Sauce SAUCES Tartar Sauce Russian Sauce (for cold meats). — Take two teaspoonfuls of mixed mus- tard, a salt - spoonful of salt, a tea- spoonful of sugar, and four of grated horseradish. Mix these with suffi- cient vinegar to cover them. Sauces for Fish. See Fish. Sauces for Puddings. See Puddings. Shallot Sauce. — Peel half a dozen shallots and throw them into slightly salted boiling water, and let them boil for five minutes. Then drain them and boil them again in fresh boiling water, repeating this until tender. A quarter of an hour in all will probably be sufficient. Then drain and mince them, and stir them into a pint of good melted butter. Let the mixture simmer a few minutes longer, and serve. Shrimp Sauce. — Put in enough boiling water to cover it a live lobster of 2 lbs., cook twenty minutes, re- move, cool off, detach the coral, cut in small dice all the meat, crush the coral well with one pint of pickled shrimp, pass through a colander and then a strainer. Make a paste of one table-spoonful of very fresh butter and one of flour. Put in a small saucepan % lb. of fresh butter ; when melted, not boiling, add the flour and butter; stir well, and add the gravy from the fish and the shrimp paste, season with one salt-spoonful of salt

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