Horseradish sauce

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
To serve hot
Instructions (5)
  1. Grate as finely as you can a coffee-cupful of the root raspings.
  2. Simmer them in half a pint of common broth.
  3. When done, thicken the broth, custardwise, over a low fire with the yolks of two eggs beaten up with a dessertspoonful of tarragon vinegar.
  4. Add a teaspoonful of Buckle's horseradish zest, pepper, salt, and a very little grated nutmeg.
  5. Serve in a sauce-boat.
Original Text
HORSERADISH SAUCE. Horseradish sauce (sauce ratfort) is of course the standard adjunct of our national food, “the roast beef of old England.” To my mind we do not make use of this sauce sufficiently. With some of the richer fishes—fresh herring, mackerel, &c.—it makes an agreeable change in its hot form, while as an oc- casional introduction in mayonnaise it works pleasantly. To serve hot :—Grate as finely as you can a coffee-cupful of the root raspings, simmer them in half a pint of common broth ; when done, thicken the broth, custardwise, over a low fire with the yolks of two eggs beaten up with a dessertspoonful of tarragon vinegar ; add a teaspoonful of Buckle's horseradish zest, pepper, salt, and a very little grated nutmeg, and serve in a sauce-boat.
Notes
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