Dutch Horse-radish Sauce
(For Roast Beef or Steak)
1 tea-cup horse-radish
¹⁄₂ pint water
3 ozs. butter
3 table-spoons flour
1 gill cream
4 yolks of eggs
3 table-spoons elder vinegar
Scrape the horse-radish very finely, and boil it for ten minutes in water. Drain off the water. Cook the horse-radish with the butter and flour for four minutes. Add the water in which the horse-radish was boiled, stirring continually. Heat. Take off the fire. Add the hot cream and then the beaten yolks. Beat well together. Add pepper, salt and the vinegar.