Recipe or source entry
Horseradish Sauce
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.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/horseradish-sauce.html- Legacy revision
8531e8373e9b- Source checksum
6a4f580089658f0dc0277286548dd8cdd5e43b9330f02844e19d0c4f8ae02636- Legacy text checksum
2bce8bc1a288579a85637194fc5a984bb465cef3cf09a61bc758658be35f9325
Cite this page
Horseradish Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/horseradish-sauce.html