416. Horseradish Sauce

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Grate two tablespoonfuls of horseradish, which put into a basin; add to it one teaspoonful of mustard, one of salt, a quarter of pepper, one of sugar, two tablespoonfuls of vinegar; moisten with a little milk or cream until of a thickish appearance. Serve with rumpsteak, cold meat, &c.