Fine Horseradish Sauce

To serve with cold, roast, stewed, or boiled beef

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Horseradish, 2 heaped tablespoonsful
  • salt, 1 moderate teaspoonful
  • Rich cream,


The root for this excellent sauce should be young and tender, and grated down on a very fine bright grater, quite to a pulp, after it has been washed, wiped, and scraped free from the outer skin. We have given the proportions, but repeat them here.

When the other ingredients are smoothly mingled, the vinegar must be stirred briskly to them in very small po