Hot Horseradish Sauce

To serve with boiled or stewed meat or fish

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Horseradish, grated, 3 oz.
  • brown gravy, ½ pint
  • made mustard


Mix three ounces of young tender grated horseradish with half a pint of good brown gravy, and let it stand by the side of the fire until it is on the point of boiling; add salt if required,