• 1 pt. vinegar
• 2 oz. grated horseradish
• ½ oz.

Boil the vinegar; mix together the other ingredients. Pour the boiling vinegar on to the mixture, cover. When cool bottle the mixture and store for 10 days. It may now be used unstrained as horseradish sauce. To store the vinegar, strain, boil it and bottle it in hot, dry sauce bottles. Screw them down at once.