Horseradish Sauce No. 1

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 2 tablespoons fat
  • 2 tablespoons vinegar
  • ¼ onion, cut fine
  • 2 cloves
  • 2 tablespoons flour or cracker meal
  • 2 bay leaves
  • ½ teaspoon salt
  • 3 tablespoons grated horseradish
  • teaspoon pepper
  • 2 tablespoons sugar
  • 1 cup soup stock or water


Fry the onion in the fat, until brown, add the cracker meal and horseradish and gradually the hot soup stock and when smooth the other ingredients. Cook 5 minutes more and if desired add more Horseradish, sugar or vinegar. Or, add the horseradish, vinegar, salt, pepper and sugar to White Sauce.

Serve hot with soup meat.