Ingredients.—4 tablespoonfuls of grated horseradish, 1 teaspoonful of pounded sugar, 1 teaspoonful of salt, ½ teaspoonful of pepper, 2 teaspoonfuls of made mustard; vinegar. Mode.—Grate the horseradish, and mix it well with the sugar, salt, pepper, and mustard; moisten it with sufficient vinegar to give it the consistency of cream, and serve in a tureen; 3 or 4 tablespoonfuls of cream added to the above very much improve the appearance and flavour of this sauce. To heat it to serve with hot roast beef, put it in a bain marie or a jar, which place in a saucepan of boiling water; make it hot, but do not allow it to boil, or it will curdle.
Note.—This sauce is a great improvement on the old-fashioned way of serving cold-scraped horseradish with hot roast beef. The mixing of the cold vinegar with the warm gravy cools and spoils everything on the plate. Of course, with cold meat, the sauce should be served cold.
HORSERADISH VINEGAR.
Ingredients.—¼ lb. of scraped horseradish, 1 oz. of minced shalot, 1 drachm of cayenne, 1 quart of vinegar. Mode.—Put all the ingredients into a bottle, which shake well every day for a fortnight. When it is thoroughly steeped, strain and bottle, and it will be fit for use immediately. This will be found an agreeable relish to cold beef, &c. Seasonable.—This vinegar should be made either in October or November, as horseradish is then in its highest perfection.
HOT SPICE (a Delicious Adjunct to Chops, Steaks, Gravies, &c.)
Ingredients.—3 drachms each of ginger, black pepper, and cinnamon, 7 cloves, ½ oz. mace, ¼ oz. of cayenne, 1 oz. grated nutmeg, 1½ oz. white pepper. Mode.—Pound the ingredients, and mix them thoroughly together, taking care that everything is well blended. Put the spice in a very dry glass bottle for use. The quantity of cayenne may be increased, should the above not be enough to suit the palate.
ICE-CREAMS, Fruit.
Ingredients.—To every pint of fruit-juice allow 1 pint of cream; sugar to taste. Mode.—Let the fruit be well ripened; pick it off the stalks, and put it into a large earthen pan. Stir it about with a wooden spoon, breaking it until it is well mashed; then, with the back of the spoon, rub it through a hair sieve. Sweeten it nicely with pounded sugar; whip the cream for a few minutes, add it to the fruit, and whisk the whole again for another 5 minutes. Put the mixture into the freezing-pot, and freeze, taking care to stir the cream, &c., two or three times, and to remove it from the sides of the vessel, that the mixture may be equally frozen and smooth. Ices are usually served in glasses, but if moulded, as they sometimes are for dessert, must have a small quantity of melted isinglass added to them, to enable them to keep their shape. Raspberry, strawberry, currant, and all fruit ice-creams, are made in the same manner. A little pounded sugar sprinkled over the fruit before it is mashed assists to extract the juice. In winter, when fresh fruit is not obtainable, a little jam may be substituted for it: it should be melted and worked through a sieve before being added to the whipped cream; and if the colour should not be good, a little prepared, cochineal or beetroot may be put in to improve its appearance. Time.—½ hour to freeze the mixture. Average cost, with cream at 1s. per pint, 4d. each ice. Seasonable, with fresh fruit, in June, July, and August.
ICE, Lemon-water.
Ingredients.—To every pint of syrup, allow 1/3 pint of lemon-juice; the rind of 4 lemons. Mode.—Rub the sugar on the rinds of the lemons, and with it make the syrup. Strain the lemon-juice, add it to the other ingredients, stir well, and put the mixture into a freezing-pot. Freeze as directed for Ice Pudding, and when the mixture is thoroughly and equally frozen, put it into ice-glasses. Time.—½ hour to freeze the mixture. Average cost, 3d. to 4d. each. Seasonable at any time.