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Radish Sauce, Horse

Take a piece of butter the size of an egg, beat it up with half a table-spoonful of flour, thin it with a cupful of warm broth, place it on the fire to boil, stirring all the time; stir in two table-spoonfuls of grated horse-radish, let it heat but not boil, add a little salt, and serve. Vinegar may be added if liked.