No. 592
Boar Sauce
Sauce Sanglier
Grate half a pound of fresh horseradish, then lay it in a bowl with four ounces of cranberry jelly (No. 598), adding a spoonful of mustard, the well chopped peel of one lemon and one orange, two ounces of powdered sugar and one tablespoonful of sweet oil, mix all the ingredients well together and serve.