Modern cookery for private families

bunch: 20 minutes. Pepper, plenty; vinegar, 1/2 wineglassful. EXCELLENT HORSERADISH SAUCE. (_To serve hot or cold with roast beef._) Wash and wipe a stick of _young_ horseradish, scrape off the outer skin, grate it as small as possible on a fine grater, then with two ounces (or a couple of large tablespoonsful) of it mix a small teaspoonful of salt and four tablespoonsful of good cream; stir in briskly, and by degrees, three dessertspoonsful of vinegar, one of which should be chili vinegar when the horseradish is mild. To heat the sauce, put it into a small and delicately clean saucepan, hold it over, but do not place it _upon_ the fire, and stir it without intermission until it is near the point of simmering; but do not allow it to boil, or it will curdle instantly. Horseradish pulp, 2 oz. (or 2 _large_ tablespoonsful); salt, 1 teaspoonful; good cream, 4 tablespoonsful; vinegar, 3 dessertspoonsful (of which one should be chili when the root is mild). _Obs._—Common English salad-mixture is often added to the grated horseradish when the sauce is to be served cold. HOT HORSERADISH SAUCE. (_To serve with boiled or stewed meat or fish._) 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, a teaspoonful of made mustard, and a dessertspoonful of garlic or of eschalot vinegar; or the same quantity of chili vinegar, or twice as much common vinegar. Some cooks stew the horseradish in vinegar for ten minutes, and, after having drained it from this, mix it with nearly half a pint of thick melted butter. Horseradish, grated, 3 oz.; brown gravy, 1/2 pint; made mustard, 1 teaspoonful; eschalot or garlic vinegar, 1 dessertspoonful (or chili vinegar, the same quantity, or common vinegar twice as much). CHRISTOPHER NORTH’S OWN SAUCE FOR MANY MEATS. Throw into a small basin a heaped saltspoonful of _good_ cayenne pepper, in very fine powder, and half the quantity of salt;[57] add a