Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Benton Sauce

Sauces and Spicery

Grated horseradish with mustard, sugar and vinegar, for hot or cold roast beef (Eaton 1822, Mrs.B).


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

BENTON SAUCE. Grate some horse-radish, or scrape it very fine. Add to it a little made mustard, some pounded white sugar, and four large spoonfuls of vinegar. Serve it up in a saucer: this is good with hot or cold roast beef.



See: Horseradish




MORE FROM Foods of England...
The Ten-Year Plan... Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, 03/01/2022
BUILT WITH WHIMBERRY
matrixstats