Horseradish Sauce

Horseradish Sauce...





FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

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Two ounces horseradish, six tablespoonfuls milk or cream, three dessert-spoonfuls vinegar, one teaspoonful sugar, one-half dozen peppers. Grate the horseradish (you might wish to do this with caution, even wearing a vapor mask!), mix it with salt, sugar and pepper. Add cream or milk very gradually, and heat the whole over the fire, stirring well all the time. If allowed to boil, it will spoil. Serve with hot roast beef.