This root, scraped, is always served with hot roast beef, and is used
for garnishing many kinds of boiled fish. Let the horseradish remain
in cold water for an hour; wash it well, and with a sharp knife scrape
it into very thin shreds, commencing from the thick end of the root.
Arrange some of it lightly in a small glass dish, and the remainder use
for garnishing the joint; it should be placed in tufts round the border
of the dish, with 1 or 2 bunches on the meat. _Average cost_, 2_d._ per
stick. _Seasonable_ from October to June.
HORSERADISH SAUCE, to serve with Roast Beef.
_Ingredients._—4 tablespoonfuls of grated horseradish, 1 teaspoonful
of pounded sugar, 1 teaspoonful of salt, ½ teaspoonful of pepper, 2
teaspoonfuls of made mustard; vinegar. _Mode._—Grate the horseradish,
and mix it well with the sugar, salt, pepper, and mustard; moisten it
with sufficient vinegar to give it the consistency of cream, and serve
in a tureen; 3 or 4 tablespoonfuls of cream added to the above very
much improve the appearance and flavour of this sauce. To heat it to
serve with hot roast beef, put it in a _bain marie_ or a jar, which
place in a saucepan of boiling water; make it hot, but do not allow it
to boil, or it will curdle.
_Note._—This sauce is a great improvement on the old-fashioned way of
serving cold-scraped horseradish with hot roast beef. The mixing of the
cold vinegar with the warm gravy cools and spoils everything on the
plate. Of course, with cold meat, the sauce should be served cold.