Horseradish Sauce

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Scrape clean and grate a stick of horse-radish, and put it into a basin; add thereto a gill of cream, a dessertspoonful of made mustard, the same of pounded sugar, a teaspoonful of salt, a little pepper, and rather better than a tablespoonful of vinegar; mix well together and serve in a cold sauceboat, with roast beef.

No. 78