Horseradish and Cream Sauce, and with Oil

Put into a bowl a quarter of a pound of grated horseradish with an equal quantity of fresh bread-crumbs, a little sugar, some salt, the juice of two lemons, a tablespoonful of vinegar and a little white stock (No. 422), also adding a pint of cream. This sauce is used with cold meats.

With Oil.-Cut some slices of lemon after suppressing the yellow and white rind; put them into a vessel with oil, vinegar, salt and pepper, some chopped parsley, tarragon, grated horseradish and a little ground pepper; mix all well together. Broiled fish may be served with this sauce.