Polish (or Polonaise) Sauce

Method

Take half a pint of hot Allemande sauce and mix with it two large tablespoonfuls of finely grated fresh horseradish, two tablespoonfuls of strained lemon juice, a teaspoonful of grated lemon zest, a teaspoonful of finely chopped parsley, a very tiny dust of nutmeg, a little salt, a dust of cayenne pepper, and half a teaspoonful of castor sugar. It is then ready for use, and is nice to serve with roast veal, chicken. &c.

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