Horse-radish Sauce. No. 1. For Boiled Beef. (Danish.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Yield
3.0 people
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Scrape horse-radish and have a dessertplateful ready.
  2. Warm a small enamel pan.
  3. Put a good tablespoonful of butter into the pan and let it half melt.
  4. Add a teaspoonful of flour and mash it in the pot until heated through.
  5. Add the horse-radish and stir it well.
  6. Pour in by degrees a teacupful of liquid stock.
  7. Add 1/2 teaspoonful of salt, one of brown sugar, and one of vinegar.
  8. Simmer slowly for a few minutes.
  9. Put the sauce in a sauce-boat.
  10. This sauce should be made just before serving.
Original Text
Horse-radish Sauce. No. 1. For Boiled Beef. (Danish.) Enough for 3 people. Have a dessertplateful of horse-radish scraped and ready. Warm a small enamel pan, then put into it a good tablespoonful of butter; let it half melt, add a teaspoonful of flour; mash this in the pot until heated through, then add the horse-radish, and stir it well, pouring in by degrees a teacupful of liquid stock; add ½ teaspoonful of salt, one of brown sugar, one of vinegar, the whole to simmer slowly for a few minutes and then be put in a sauce-boat. This sauce should be made just before serving.
Notes
—