Hops and Sherry Cordial.— Fill a
wide-mouthed bottle with hops. They may be
shaken together, but must not be pressed down.
Cover them with sherry, and let them infuse
for a month. Strain the liquid, and mix with
it a syrup made by boUing half a pint of water
with six ounces of sugar. Strain, and keep
the cordial in closely-corked bottles for use.
A wine-glassful taken in half a tumblerful of
water will be found both agreeable and
strengthening. Sufficient for a little more
than a pint of the cordial.
Horseradish for Garnish. — Wash and
scrub the horseradish thoroughly. Let it lie
for an hour in cold water ; then scrape it very
finely with a sharp knife. Arrange it in little
bunches round the dish, or, if there is gra\'y
with the meat, put it in a small glass dish near
the carver. Probable cost, 2d. per root.
Horseradish, Pickling.— Scrape the
outer skin off the horseradish, and cut it into
inch bngths. Put those into earthen jars,
oover with cold vinegar, and cork securelv.
Wax the corks, and keep the pickle in a cool
dry place. Time, a few minutes to prepare.
Probable cost of horseradish, 2d. per root.
Horseradish Powder.— Slice some
horseradish. Dry it in a Dutch oven very
gradually, or the flavour will be lost. When
thoroughly dry, pound it to powder, and keep
it in bottles securely corked. The best time
for preparing the powder is in November and
December.
Horseradish Sauce, Brown (for boiled
meat or fish). — G-rate two table-spoonfuls of
horseradish, put it into a stewpan with half a
pint of good bro^\^l gravy, and let it stand by
the side of the fire until quite hot. Add a
tea-spoonful of mixed mustard, a clove of garlic
pounded with a little butter, and a dessert-
spoonful of vinegar. If it is wished to have
the sauce very mild, use equal parts of bread-
crumbs and the scraped ro✪ Horseradish Sauce, Brownot. Serve in a
tureen. Time, twenty minutes. Probable
cost, 4d. Sufficient for four or five persons.
Horseradish Sauce (for cold roast beef).
— Wash and brush the horseradish. Soak it
for an horn- in cold water, and scrape it very
finely with a shai-p knife. Mix two table-
spoonfuls of it with half a tea-spoonful of salt
and a tea-spoonful of powdered mustard. Add
gradually a quarter of a j^int of cream, or,
instead, the yolk of an egg mixed with three
table-spoonfuls of olive-oil, and afterwards twu
table-spoonfuls of vinegar ; stir in briskly
but gradually. ]\Iix well, and serve in a boat.
Time, half an hour to prepare. Probable cost,
Is. Sufficient for five or six persons.
Horseradish Sauce (for hot roast
beef). — Prepare the sauce as above {see
Horseradish Sauce for cold roast beef). Before
serving, put it into a jar, and place this jar in
a saucepan of boUing water. When quite hot the
sauce is ready to serve, but it must not boil, or it
will curdle. ' If used cold with hot meat, it will
most likely cool everj'thing on the plate with
it. Time, a few minutes to heat. Probable
cost. Is. Sufficient for five or six persons.
Horseradish Sauce, Hot (for boiled
fowls, &(\). — Prepare the horseradish as
before. Grate an ounce very finely, add
a pinch of salt, and pour over it haK a pint
of good cream. Mix thoroughly, and serve in
a boat. Time, half an hour to prepare. Pro-
bable cost, lOd. Sufficient foi five or six
persons. ✪ Horseradish Sauce with Apples (German recipe)
Page 726 · 6 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
Hops and Sherry Cordial.— Fill a wide-mouthed bottle with hops. They may be shaken together, but must not be pressed down. Cover them with sherry, and let them infuse for a month. Strain the liquid, and mix with it a syrup made by boiling half a pint of water with six ounces of sugar. Strain, and keep the cordial in closely-corked bottles for use. A wine-glassful taken in half a tumblerful of water will be found both agreeable and strengthening. Sufficient for a little more than a pint of the cordial.
Horseradish for Garnish. — Wash and
scrub the horseradish thoroughly. Let it lie for an hour in cold water ; then scrape it very finely with a sharp knife. Arrange it in little bunches round the dish, or, if there is gra\'y with the meat, put it in a small glass dish near the carver. Probable cost, 2d. per root. Horseradish, Pickling.— Scrape the
outer skin off the horseradish, and cut it into inch bngths. Put those into earthen jars, oover with cold vinegar, and cork securelv.
Wax the corks, and keep the pickle in a cool dry place. Time, a few minutes to prepare. Probable cost of horseradish, 2d. per root.
Horseradish Powder.— Slice some
horseradish. Dry it in a Dutch oven very gradually, or the flavour will be lost. When thoroughly dry, pound it to powder, and keep it in bottles securely corked. The best time for preparing the powder is in November and December.
Horseradish Sauce, Brown (for boiled meat or fish). — G-rate two table-spoonfuls of horseradish, put it into a stewpan with half a pint of good brown gravy, and let it stand by the side of the fire until quite hot. Add a tea-spoonful of mixed mustard, a clove of garlic pounded with a little butter, and a dessertspoonful of vinegar. If it is wished to have the sauce very mild, use equal parts of breadcrumbs and the scraped root. Serve in a tureen. Time, twenty minutes. Probable cost, 4d. Sufficient for four or five persons.
Horseradish Sauce (for cold roast beef).
— Wash and brush the horseradish. Soak it for an hour in cold water, and scrape it very finely with a sharp knife. Mix two tablespoonfuls of it with half a tea-spoonful of salt and a tea-spoonful of powdered mustard. Add gradually a quarter of a pint of cream, or, instead, the yolk of an egg mixed with three table-spoonfuls of olive-oil, and afterwards two table-spoonfuls of vinegar ; stir in briskly but gradually. ]\Iix well, and serve in a boat. Time, half an hour to prepare. Probable cost, Is. Sufficient for five or six persons.
Horseradish Sauce (for hot roast beef). — Prepare the sauce as above {see Horseradish Sauce for cold roast beef). Before serving, put it into a jar, and place this jar in a saucepan of boUing water. When quite hot the sauce is ready to serve, but it must not boil, or it will curdle. ' If used cold with hot meat, it will most likely cool everj'thing on the plate with it. Time, a few minutes to heat. Probable cost. Is. Sufficient for five or six persons.
Horseradish Sauce, Hot (for boiled
fowls, &(\). — Prepare the horseradish as before. Grate an ounce very finely, add a pinch of salt, and pour over it haK a pint of good cream. Mix thoroughly, and serve in a boat. Time, half an hour to prepare. Probable cost, lOd. Sufficient for five or six persons.
Records on this page
Horseradish Sauce, BrownHorseradish Sauce (for cold roast beef)Horseradish Sauce (for hot roast beef)Horseradish Sauce with Apples (German recipe)Horseradish Sauce, Superior FlavouringHorseradish Sauce, Hot (for boiled fowls)