=Scraped Horse-Radish.=--Wash and scrape the root as you would a
carrot, then with a sharp knife cut thin curling strips lengthwise
from the thick end down to the point of the root. These are used as a
decoration and adjunct of roast beef, served in heaps round the dish.
=Horse-Radish Sauce.=--Wash and scrape the horse-radish, then grate as
much as is required, standing in a strong draught if possible that the
pungent aroma may be drawn away, or the tears will flow freely. To two
tablespoonfuls of grated horse-radish add an equal quantity of cream, a
little pepper and salt, a teaspoonful of sugar, and one tablespoonful
of vinegar, added slowly, lest it curdle.
If required with hot beef, the sauce may be made hot in a double
saucepan, or in a bain-marie, but it must not boil.
KALE (see under Cabbage).
KOHL-RABI (_Brassica Caulo-rapa. Cruciferæ_).
This may either be sown where it is to stand, in rows fifteen inches
apart, or better, in a seed bed in April and transplanted in May or
June to its final home. Besides providing a turnip-like swelling of the
stem, the greens treated in late winter, like turnip tops, are quite
delicious.
Kohl-rabi is prepared and cooked in the same way as turnips and
carrots, and the recipes given for these may be adapted for the cooking
of this vegetable.