Horseradish
Old Parkinson said that it ought to be called Clown's mustard, "for it is too strong for any tender stomach." Nevertheless, there are many persons to whom roast beef without horseradish is nearly as great a failure as without mustard. It is scraped and served as a garnish. Better still, it is grated and made into a sauce, which is usually cold, though sometimes heated.
Horseradish Sauce. -Grate a young root finely. Add to it a gill of cream, a dessertspoonful of sugar, a little salt, and rather more than a tablespoonful of vinegar, and mix all well together. Some persons add mustard.
Another receipt.-Add to the grated radish the zest and juice of an orange, three tablespoonfuls of oil, a tablespoonful of panada, a good tablespoonful of vinegar, a teaspoonful of sugar, and a good pinch of salt. Mix well together and serve in a boat. See Polish Sauce.
Hospitality