Soouse Eze Hrena S Korinkol

Horse-radish Sauce with Currants

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Wash and scald a ¼ lb of currants. Add them to 1 pint of stock, with 3 ozs. of grated horse-radish and season with a little salt. Stir well and simmer for 15 minutes. This is served with boiled beef.