Hot Horseradish Sauce from Modern Cookery for Private Families by Eliza Acton
Mix three ounces of young tender grated horseradish with half a pint of good brown gravy, and let it stand by the side of the fire until it is on the point of boiling; add salt if required, a teasp...
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Ingredients
- eschalot or garlic vinegar, 1 dessertspoonful (or chili vinegar, the same quantity, or common vinegar twice as much).
- made mustard, 1 teaspoon
- brown gravy, ½ pint
- Horseradish, grated, 3 oz.
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