FINE HORSERADISH SAUCE.
(To serve with cold, roast, stewed, or boiled beef.)
The root for this excellent sauce should be young and tender, and grated down on a very fine bright grater, quite to a pulp, after it has been washed, wiped, and scraped free from the outer skin. We have given the proportions for it in the preceding chapter, but repeat them here.
Horseradish, 2 heaped tablespoonsful; salt, 1 moderate teaspoonful; rich cream, 4 tablespoonsful; good vinegar, 3 dessertspoonsful (of which one may be chili vinegar when the root is mild.) When the other ingredients are smoothly mingled, the vinegar must be stirred briskly to them in very small portions. A few drops of garlic or shalot vinegar can be added to them when it is liked.