EXCELLENT HORSERADISH SAUCE

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 5 days ago
Not a recipe
No
Ingredients (7)
Instructions (4)
  1. Wash and wipe a stick of young horseradish, scrape off the outer skin, grate it as small as possible on a fine grater.
  2. Mix two ounces (or a couple of large tablespoonsful) of grated horseradish with a small teaspoonful of salt and four tablespoonsful of good cream.
  3. Stir in briskly three dessertspoonsful of vinegar, one of which should be chili vinegar when the horseradish is mild.
  4. To heat the sauce, put it into a small and delicately clean saucepan, hold it over, but do not place it upon the fire, and stir it without intermission until it is near the point of simmering; but do not allow it to boil, or it will curdle instantly.
Original Text
EXCELLENT HORSERADISH SAUCE. (To serve hot or cold with roast beef.) Wash and wipe a stick of young horseradish, scrape off the outer skin, grate it as small as possible on a fine grater, then with two ounces (or a couple of large tablespoonsful) of it mix a small teaspoonful of salt and four tablespoonsful of good cream; stir in briskly, and by 119degrees, three dessertspoonsful of vinegar, one of which should be chili vinegar when the horseradish is mild. To heat the sauce, put it into a small and delicately clean saucepan, hold it over, but do not place it upon the fire, and stir it without intermission until it is near the point of simmering; but do not allow it to boil, or it will curdle instantly. Horseradish pulp, 2 oz. (or 2 large tablespoonsful); salt, 1 teaspoonful; good cream, 4 tablespoonsful; vinegar, 3 dessertspoonsful (of which one should be chili when the root is mild). Obs.—Common English salad-mixture is often added to the grated horseradish when the sauce is to be served cold.
Notes
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