Hot Horseradish Sauce

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

For the sauce

three ounces of young tender grated horseradish ↝ Horseradish [Mustard and other condiments]
half a pint of good brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
a teaspoonful of made mustard ↝ Mustard spinach, (tendergreen), raw [Vegetables and Vegetable Products]
a dessertspoonful of garlic or of eschalot vinegar ↝ Garlic, raw [Vegetables and Vegetable Products]
or the same quantity of chili vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
or twice as much common vinegar

Alternative preparation

Horseradish, grated, 3 oz. ↝ Horseradish [Mustard and other condiments]
vinegar ↝ Vinegar [Mustard and other condiments]
nearly half a pint of thick melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Mix three ounces of young tender grated horseradish with half a pint of good brown gravy.
Let it stand by the side of the fire until it is on the point of boiling.
Add salt if required.
Add a teaspoonful of made mustard.
Add a dessertspoonful of garlic or of eschalot vinegar; or the same quantity of chili vinegar, or twice as much common vinegar.

Alternative preparation

Some cooks stew the horseradish in vinegar for ten minutes.
After having drained it from this, mix it with nearly half a pint of thick melted butter.

Original Text

HOT HORSERADISH SAUCE.

(To serve with boiled or stewed meat or fish.)

Mix three ounces of young tender grated horseradish with half a pint of good brown gravy, and let it stand by the side of the fire until it is on the point of boiling; add salt if required, a teaspoonful of made mustard, and a dessertspoonful of garlic or of eschalot vinegar; or the same quantity of chili vinegar, or twice as much common vinegar.

Some cooks stew the horseradish in vinegar for ten minutes, and, after having drained it from this, mix it with nearly half a pint of thick melted butter.

Horseradish, grated, 3 oz.; brown gravy, 1/2 pint; made mustard, 1 teaspoonful; eschalot or garlic vinegar, 1 dessertspoonful (or chili vinegar, the same quantity, or common vinegar twice as much).

Notes

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