BOILED BEEF AND HORSERADISH SAUCE
I love boiled beef and horseradish sauce—I love it better than any other dish in the world!
Anybody knows how to boil beef. And a good horseradish sauce is made in this fashion.
Melt a good sized lump of the best butter—almost as big as an egg, is good sized. Add to this, first removing from the fire, about two tablespoonsful of flour. Stir the flour and butter together until the mixture is absolutely smooth, and then add cold milk—a trifle more than a half pint, a shade less than a pint. Put over a slow fire in a sauce pan or, for safety’s sake, a double-boiler. Cook slowly until the sauce is of the desired consistency, and then add your horseradish. If you like the sauce very hot add a lot of horseradish. If you like it moderate, a little horseradish. The best way is to begin with a teaspoonful and keep adding and tasting until it’s O. K. Salt and pepper to taste, of course. And, if you like it, a dash of celery salt.