Horse-radish Sauce.
- Ingredients—1 stick of horse-radish.
- ½ gill of cream.
- 1 tablespoonful of vinegar.
- ½ gill of milk.
- 1 teaspoonful of ready-made mustard.
- 1 teaspoonful of castor sugar.
- Pepper and salt.
Method.—Scrape the horse-radish finely, and mix with all the other ingredients.
If cream is not to be had, use milk thickened with a little cornflour. But it is not so good.
[Gravy for Made Dishes.]
- Ingredients—1 lb. of gravy beef.
- 1 quart of water.
- A piece of onion, carrot, and turnip.
- 1 sprig of parsley.
- Thyme and marjoram.
- Pepper and salt to taste.
Method.—Cut the beef into small pieces.
Put it with the vegetables into a stewpan with the water, and simmer very gently for four hours; then strain.
If a thick gravy is required, thicken with one and a half ounces of flour; add pepper and salt to taste.
To this gravy may be added a little sauce, catsup, port or sherry wine, &c., according to the purpose for which it is required.
Scraps of cooked meat and bones may be substituted for the fresh meat where economy must be studied.