Salad or piquante Sauce for cold Meat, Fish, &c. (No. 453)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (3)
  1. Pound together an ounce of scraped horseradish, half an ounce of salt, a tablespoonful of made mustard (No. 370), four drachms of minced eschalots (No. 409), half a drachm of celery-seed (No. 409), and half ditto of Cayenne (No. 404).
  2. Adding gradually a pint of burnet (No. 399), or tarragon vinegar (No. 396).
  3. Let it stand in a jar a week, and then pass it through a sieve.
Original Text
Salad or piquante Sauce for cold Meat, Fish, &c.—(No. 453.) See also No. 372. Pound together An ounce of scraped horseradish, Half an ounce of salt, A table-spoonful of made mustard, No. 370, Four drachms of minced eschalots, No. 409, Half a drachm of celery-seed, No. 409, And half ditto of Cayenne, No. 404, Adding gradually a pint of burnet (No. 399), or tarragon vinegar (No. 396), and let it stand in a jar a week, and then pass it through a sieve.
Notes
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