Excellent Horseradish Sauce

To serve hot or cold with roast beef

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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  • Horseradish pulp, 2 oz. (or 2 large tablespoonsful)
  • salt, 1 teaspoonful


Wash and wipe a stick of young horseradish, scrape off the outer skin, grate it as small as possible on a fine grater, then with two ounces (or a couple of large