Horseradish Sauce, or Sauce Raifort


Take a large stick of horseradish, and let it lie in cold water till quite firm, scrub it well arid peel it, and grate from it a quarter of a pint; these gratings must be smooth and fine; add to this half a teaspoonful of English mustard, half a teaspoonful of French mustard, a good pinch of castor sugar, a pinch of salt, two raw yolks of eggs, and mix all together with one and a half tablespoonfuls of French vinegar; then add half a pint of thickly-whipped cream; stir well together and use.