Mix three ounces of young tender grated horseradish with half a pint of good brown gravy, and let it stand by the side of the fire until it is on the point of boiling; add salt if required, a teaspoonful of made mustard, and a dessertspoonful of garlic or of eschalot vinegar; or the same quantity of chili vinegar, or twice as much common vinegar.
Some cooks stew the horseradish in vinegar for ten minutes, and, after having drained it from this, mix it with nearly half a pint of thick melted butter.
Horseradish, grated, 3 oz.; brown gravy, 1/2 pint; made mustard, 1 teaspoonful; eschalot or garlic vinegar, 1 dessertspoonful (or chili vinegar, the same quantity, or common vinegar twice as much).
CHRISTOPHER NORTH’S OWN SAUCE FOR MANY MEATS.
Throw into a small basin a heaped saltspoonful of good cayenne pepper, in very fine powder, and half the quantity of salt;[[57]] add a small dessertspoonful of well-refined, pounded, and sifted sugar; mix these thoroughly; then pour in a tablespoonful of the strained juice of a fresh lemon, two of Harvey’s sauce, a teaspoonful of the very best mushroom catsup (or of cavice), and a small wineglassful of port wine. Heat the sauce by placing the basin in a saucepan of boiling water, or turn it into a jar, and place this in the water. Serve it directly it is ready with geese or ducks, tame or wild; roast pork, venison, fawn, a grilled blade-bone, or any other broil. A slight flavour of garlic or eschalot vinegar may be given to it at pleasure. Some persons eat it with fish. It is good cold; and, if bottled directly it is made, may be stored for several days. It is the better for being mixed some hours before it is served. The proportion of cayenne may be doubled when a very pungent sauce is desired.
[57]. Characteristically, the salt of this sauce ought, perhaps, to prevail more strongly over the sugar, but it will be found for most tastes sufficiently piquant as it is.
Good cayenne pepper in fine powder, 1 heaped saltspoonful; salt, half as much; pounded sugar, 1 small dessertspoonful; strained lemon-juice, 1 tablespoonful; Harvey’s sauce, 2 tablespoonsful; best mushroom catsup (or cavice), 1 teaspoonful; port wine, 3 tablespoonsful, or small wineglassful. (Little eschalot, or garlic vinegar at pleasure.)
Obs.—This sauce is exceedingly good mixed with the brown gravy of a hash or stew, or with that which is served with game or other dishes.
GOOSEBERRY SAUCE FOR MACKEREL.
Cut the stalks and tops from half to a whole pint of quite young gooseberries, wash them well, just cover them with cold water, and boil them very gently indeed, until they are tender; drain and mix them with a small quantity of melted butter, made with rather less flour than usual. Some eaters prefer the mashed gooseberries without any addition; others like that of a little ginger. The best way of making this sauce is to turn the gooseberries into a hair-sieve to drain, then to press them through it with a wooden spoon, and to stir them in a clean stewpan or saucepan over the fire with from half to a whole teaspoonful of sugar, just to soften their extreme acidity, and a bit of fresh butter about the size of a walnut. When the fruit is not passed through the sieve it is an improvement to seed it.