Hot Horseradish Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
base
flavor
Instructions (7)
  1. Fry together in a stewpan two ounces of butter and two ounces of flour without discolouring.
  2. Mix in half a pint of good flavoured chicken stock and half a gill of cream and stir together till it boils.
  3. Add the juice of one lemon and two raw yolks of eggs, and stir over the fire again till it thickens, but do not let it boil.
  4. Add a teaspoonful of mixed English mustard.
  5. Wring it through the tammy.
  6. Add a tablespoonful of French vinegar, a dust of castor sugar, and four large tablespoonfuls of freshly grated horseradish.
  7. Mix well and use.
Original Text
Hot Horseradish Sauce.—Fry together in a stewpan two ounces of butter and two ounces of flour without dis- colouring, then then mix in half a pint of good flavoured chicken stock and half a gill of cream and stir together till it boils, then add the juice of one lemon and two raw yolks of eggs, and stir over the fire again till it thickens, but do not let it boil, add a teaspoonful of mixed English mustard, wring it through the tammy, add a tablespoonful of French vinegar, a dust of castor sugar, and four large tablespoonfuls of freshly grated horseradish, mix well and use.
Notes
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