103. BOAR'S HEAD SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

a stick of horse-radish, grated ↝ Radishes, raw [Vegetables and Vegetable Products]
four ounces of red currant-jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]
a spoonful of mixed mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
the grated rind of an orange ↝ Orange, raw [Citrus fruits]
the grated rind of a lemon ↝ Lemon, raw [Citrus fruits]
the juice of both ↝ Lemon juice, raw [Fruits and Fruit Juices]
two ounces of pounded sugar ↝ Sugar, NFS [Sugars and honey]
a tablespoonful of French vinegar
two tablespoonfuls of salad-oil ↝ Oil, sesame, salad or cooking [Fats and Oils]

Instructions (1)

Grate a stick of horse-radish, and place it in a basin with four ounces of red currant-jelly, a spoonful of mixed mustard, the grated rind of an orange and lemon, together with the juice of both; two ounces of pounded sugar, a tablespoonful of French vinegar, and two tablespoonfuls of salad-oil; mix these ingredients thoroughly together, and serve.

Original Text

103. BOAR'S HEAD SAUCE.
GRATE a stick of horse-radish, and place it in a basin with four ounces of red currant-jelly, a spoonful of mixed mustard, the grated rind of an orange and lemon, together with the juice of both; two ounces of pounded sugar, a tablespoonful of French vinegar, and two tablespoonfuls of salad-oil; mix these ingredients thoroughly together, and serve.

Notes

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