Finely grated horseradish root made into a creamy sauce with, for instance, cream and pounded breadcrumbs. Served with roast beef or smoked fish.
The "hotness" from horseradish comes from isothiocyanate, a compound which oxidises rapidly on contact with air or saliva to generate the 'heat' (Acton 1845, etc)
Original Receipt in 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807);
HORSE-RADISH SAUCE FOR FISH - ER
Stew an onion in a little fish gravy until it will pulp add a tea spoonful of grated horse radish and one or two spoonsful of essence of anchovies Beat all together over a fire thicken it with a little butter and finish with a spoonful of lemon pickle or lemon juice Vinegar may be substituted in which case it must be mixed with the horse radish and boiled with it while the lemon or lemon pickle being of a more delicate flavour should only be warmed
ANOTHER HORSE-RADISH SAUCE. - E. R.
Scrape the horseradish thin and chop it small, or grate it, which is better; warm it in melted butter, adding a spoonful of mushroom ketchup, and one of walnut, or the vinegar from walnut-pickle.
HORSE-RADISH SAUCE FOR HOT OR COLD ROAST MEAT. - E. R.;
Scrape very fine or grate the horseradish; add a little made mustard, and two spoonsful of pounded white sugar, to four of vinegar. Mix the whole well together. This sauce should be very thick.
HORSE-RADISH SAUCE FOR A TURKEY. - E. R.
Slice two or three onions very thin, scrape an equal quantity of horse-radish very fine; put them together into a stewpan with nearly half a pint of water, and half the quantity of good vinegar, and a little salt. Stew it until tender, then put it into a dish, and place it under the turkey, when it is nearly roasted, to catch the dregs from the turkey.
HORSE-RADISH SAUCE FOR ROAST BEEF OR MUTTON. - E. R,
Grate the horse-radish on a bread-grater into a basin, then add two table-spoonsful of cream with a little mustard and salt; mix them well together, and bruise them with a spoon; then add four table-spoonsful of the best vinegar, and bruise them well together until thoroughly amalgamated.
Observe, that the vinegar and cream are both to be cold. This is a very fine sauce, and may be served in a small tureen.
SAUCE FOR BEEF-STEAK. - E. R.
Equal parts of ale, wine, and ketchup; a piece of butter, and a little pepper; stir it over the fire in a small saucepan, and pour it very hot upon the beef-steak
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
367. HORSERADISH SAUCE (Middlesex) One teaspoonful of mustard, one tablespoonful of vinegar, three ditto of cream, one teaspoonful of salt, one saltspoonful of pepper. Add grated horseradish, stirring it in very smoothly till the whole be of the consistency of thick clotted cream.
Mrs Beeton's Steak Sauce
Poor Man's Sauce
Roast Beef and Yorkshire Pudding
Sirloin of Beef
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