Horse-radish Sauce. No. 2. (Beechwood.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

Grate about a teacupful of horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]
mix it with a little thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
vinegar ↝ Vinegar [Mustard and other condiments]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt, very little of these last two ingredients ↝ Salt, table, iodized [Spices and Herbs]

Instructions (2)

Grate about a teacupful of horse-radish; mix it with a little thick cream, a little mustard, vinegar, cayenne pepper, and salt, very little of these last two ingredients.
Serve in a sauce boat.

Original Text

Horse-radish Sauce. No. 2. (Beechwood.)
For roast beef.
Grate about a teacupful of horse-radish; mix it with a little thick cream, a little mustard, vinegar, cayenne pepper, and salt, very little of these last two ingredients.
Serve in a sauce boat.

Notes

—