(2) Pound in a mortar 1
teaspoonful of grated Horse-
radish with loz. of butter,
and season with about j salt-
spoonful of cayenne✪ Horseradish Butter. Hub it
through a fine sieve, and
keep it in a cool place.
When this butter is added
to sauces, they should not be
boiled again. Spread over
broiled steak it -is delicious.
Horseradish Sauce.— (1) Put
into a basin 1 table-spoonful
of moist sugar, 1 table-spoon-
ful of ground mustard, 1 tea-
cupful of grated Horseradish,
and 1 teaspoonful of tur-
meric ; season with pepper
and salt, and mix the ingre-
dients with 1 teacupful of
vinegar or olive oil✪ Horseradish Sauce. When
quite smooth, turn the sauce
into a sauceboat, and it is
then ready to be served.
(2) Mix with 1 teacupful
of scraped Horseradish 1 tea-
spoonful of sugar, 1 saltspoon-
ful of salt, and I teacupful
of cider vinegar. It should
always be freshly made.
(3) Peel a . root of Horseradish, scrape it, and pound
smooth. Mix it with ^ teacupful of cream, put it in a
stewpan, then stir in 1 teaspoonful of dry mustard, 1 salt-
spoonful of sa✪ Horseradish Sauce (Alternative)lt, j saltspoonful of pepper, 1 pinch of sugar,
1 table-spoonful of vinegar, and the beaten yolk of one egg.
Stir over the fire till hot, pour the sauce in a boat, and
serve. Milk should be used instead of egg if the sauce is
to be served cold.
(4) Warm 1 breakfast-cupful of butter, and beat it with
the hand till creamy ; then mix with it 2 table-spoonfuls of
powdered Horseradish, 1 table-spoonful of thick cream, and
2 teaspoonfuls of tarragon vinegar. Keep it on ice till
thick and cold, pour it in a sauceboat, and serve.
(5) Peel and grate as finely as possible a large stick of
Horseradish. Beat the yolks of two eggs with £ teacupful
of cream, then mix in by degrees 2 table-spoonfuls of vinegar,
beating at the same time to prevent the mixture curdling.
3 m 2
Fig. 962. Horseradish.
For details respecting Culinary Processes, Utensils, Sauces, c tec., referred to, see under their special heads.
772
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Horseradish — continued.
Pour the sauce over the grated Horseradish, mix it well,
and serve.
(6) Scrape a root of Horseradish quite clean, and then grate
it. Beat the yolks of two eggs well together with 3 table-
spoonfuls of cream, season to taste with salt and pepper, and
mix in 1 teaspoonful of made mustard and wineglassful of
vinegar, stirring until thoroughly incorporated. Next add the
Horseradish, and the sauce is ready for serving.
(7) Put 2oz. of butter into a saucepan with 1 table-spoonful
of flour, and stir it over the fire until well mixed but not
browned ; pour in i pint of milk, and continue stirring until
boiling, then move it to the side of the fire. Scrape the skin
off a stick of Horseradish, and grate the white part; when
very fine, put it into the sauce with salt and a small quantity
of grated nutmeg, and boil for five minutes. The sauce is
then ready for serving. Breadcrumbs and Horseradish can
be used in equal quantities if a milder sauce is preferred.
(8) Peel and grate plenty of Horseradish, put it in a stew-
pan with sufficient water to make a rather thick puree, season
with salt, add tarragon vinegar to taste, and boil. When
the Horseradish is ready, move the stewpan to the side of
the fire, and stir in the yolks of two eggs beaten up with 1
teacupful of milk, or half milk and cream. Stir the sauce a
minute or two without letting it boil again, then serve.
Page 126 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Pound in a mortar 1 teaspoonful of grated Horseradish with loz. of butter, and season with about ½ saltspoonful of cayenne. Rub it through a fine sieve, and keep it in a cool place.
When this butter is added to sauces, they should not be boiled again. Spread over broiled steak it -is delicious.
Horseradish Sauce.— (1) Put into a basin 1 table-spoonful of moist sugar, 1 table-spoonful of ground mustard, 1 teacupful of grated Horseradish, and 1 teaspoonful of turmeric ; season with pepper and salt, and mix the ingredients with 1 teacupful of vinegar or olive oil. When quite smooth, turn the sauce into a sauceboat, and it is then ready to be served.
(2) Mix with 1 teacupful of scraped Horseradish 1 teaspoonful of sugar, 1 saltspoonful of salt, and I teacupful of cider vinegar. It should always be freshly made.
(3) Peel a root of Horseradish, scrape it, and pound smooth. Mix it with ½ teacupful of cream, put it in a stewpan, then stir in 1 teaspoonful of dry mustard, 1 saltspoonful of salt, ½ saltspoonful of pepper, 1 pinch of sugar,
1 table-spoonful of vinegar, and the beaten yolk of one egg. Stir over the fire till hot, pour the sauce in a boat, and serve. Milk should be used instead of egg if the sauce is to be served cold.
(4) Warm 1 breakfast-cupful of butter, and beat it with the hand till creamy ; then mix with it 2 table-spoonfuls of powdered Horseradish, 1 table-spoonful of thick cream, and
2 teaspoonfuls of tarragon vinegar. Keep it on ice till thick and cold, pour it in a sauceboat, and serve.
(5) Peel and grate as finely as possible a large stick of Horseradish. Beat the yolks of two eggs with ½ teacupful of cream, then mix in by degrees 2 table-spoonfuls of vinegar, beating at the same time to prevent the mixture curdling.
3 m 2
Fig. 962. Horseradish.
For details respecting Culinary Processes, Utensils, Sauces, c tec., referred to, see under their special heads.
Horseradish — continued.
Pour the sauce over the grated Horseradish, mix it well, and serve.
(6) Scrape a root of Horseradish quite clean, and then grate it. Beat the yolks of two eggs well together with 3 tablespoonfuls of cream, season to taste with salt and pepper, and mix in 1 teaspoonful of made mustard and wine-glassful of vinegar, stirring until thoroughly incorporated. Next add the Horseradish, and the sauce is ready for serving.
(7) Put 2oz. of butter into a saucepan with 1 table-spoonful of flour, and stir it over the fire until well mixed but not browned ; pour in ½ pint of milk, and continue stirring until boiling, then move it to the side of the fire. Scrape the skin off a stick of Horseradish, and grate the white part; when very fine, put it into the sauce with salt and a small quantity of grated nutmeg, and boil for five minutes. The sauce is then ready for serving. Breadcrumbs and Horseradish can be used in equal quantities if a milder sauce is preferred.
(8) Peel and grate plenty of Horseradish, put it in a stewpan with sufficient water to make a rather thick puree, season with salt, add tarragon vinegar to taste, and boil. When the Horseradish is ready, move the stewpan to the side of the fire, and stir in the yolks of two eggs beaten up with 1 teacupful of milk, or half milk and cream. Stir the sauce a minute or two without letting it boil again, then serve.
Records on this page
Horseradish ButterHorseradish SauceHorseradish Sauce (Alternative)Horseradish Sauce (Cream Version)