Fish with Horseradish Sauce

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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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  • 3 lbs. fresh Salmon
  • 1 pt. cream, beaten stiff
  • Salt
  • ½ lb. horseradish root
  • 1 tablespoon parsley
  • ¼ cup melted butter


Clean fish, bone, salt and let stand several hours.

Place in fish kettle with boiling, salt water (1 teaspoon salt to 1 qt. water), and let boil ½ hour or until well cooked.

Lift out carefully, place on hot platter and pour over the melted butter and sprinkle well with the parsley.

Serve in a separate bowl the following sauce, a large spoonful with each portion of fish.

Peel horseradish root, grate and mix well with the pint of cream beaten stiff. The fish must be hot and the sauce cold.