Showing posts with label Horseradish. Show all posts
Showing posts with label Horseradish. Show all posts

HORSERADISH VINEGAR

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--1/4 lb. of scraped horseradish, 1 oz. of minced shalot, 1 drachm of cayenne, 1 quart of vinegar.

Mode.--Put all the ingredients into a bottle, which shake well every day for a fortnight. When it is thoroughly steeped, strain and bottle, and it will be fit for use immediately. This will be found an agreeable relish to cold beef, &c.

Seasonable.--This vinegar should be made either in October or November, as horseradish is then in its highest perfection.

0 comments

HORSERADISH SAUCE, to serve with Roast Beef

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--4 tablespoonfuls of grated horseradish, 1 teaspoonful of pounded sugar, 1 teaspoonful of salt, 1/2 teaspoonful of pepper, 2 teaspoonfuls of made mustard; vinegar.

Mode.--Grate the horseradish, and mix it well with the sugar, salt, pepper, and mustard; moisten it with sufficient vinegar to give it the consistency of cream, and serve in a tureen: 3 or 4 tablespoonfuls of cream added to the above, very much improve the appearance and flavour of this sauce. To heat it to serve with hot roast beef, put it in a bain marie or a jar, which place in a saucepan of boiling water; make it hot, but do not allow it to boil, or it will curdle.

Note.--This sauce is a great improvement on the old-fashioned way of serving cold-scraped horseradish with hot roast beef. The mixing of the cold vinegar with the warm gravy cools and spoils everything on the plate. Of course, with cold meat, the sauce should be served cold.

0 comments

Subscribe to: Posts (Atom)