Home › The Principles of Cookery › Horse-Radish for Garnish

Horse-Radish for Garnish

Wash and scrub the horse-radish thoroughly. Let it lie for an hour in cold water; then scrape it very finely with a sharp knife. Arrange it in little bunches round the dish, or, if there is gravy with the meat, put it in a small glass dish near the carver. Probable cost, 2d. per root.