HORSE-RADISH SAUCE
Horseradish sauce is made, properly speaking, by mixing grated horse-radish with cream, vinegar, sugar, made mustard, and a little pepper and salt. A very simple method of making this sauce is to substitute tinned Swiss milk for the cream and sugar. It is equally nice, more economical, and possesses this great advantage: a few tins of Swiss milk can always be kept in the store cupboard, whereas there is considerable difficulty, especially in all large towns, in obtaining cream without giving twenty-four hours' notice, and the result even then is not always satisfactory. Horse-radish sauce is very delicious, and its thickness should be entirely dependent upon the amount of grated horseradish. Sticks of horse-radish vary so very much in size that we will say, grate sufficient to fill a teacup, throw this into a sauce tureen, mix a dessertspoonful of Swiss milk with a tablespoonful of vinegar and about two tablespoonfuls of milk and a teaspoonful of made mustard, add this to the horse-radish, and, if necessary, sufficient milk to make the whole of the consistency of bread sauce. As the sauce is very hot, as a rule it is best not to add any pepper, which can be easily added afterwards by those who like it.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
