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HORSE-RADISH SAUCE, BROWN (for Boiled Meat or Fish)

Grate two table-spoonfuls of horse-radish, put it into a stewpan with half a pint of good brown gravy, and let it stand by the side of the fire until quite hot. Add a tea-spoonful of mixed mustard, a clove of garlic pounded with a little butter, and a dessert-spoonful of vinegar. If it is wished to have the sauce very mild, use equal parts of bread-crumbs and the scraped root. Serve in a tureen. Time, twenty minutes. Probable cost, 6d. Sufficient for four or five persons.