RADISH SAUCE
Take a few bunches of radishes and grate them, and mix this grated radish with a little oil, vinegar, pepper, and salt. You can color the sauce red by adding a little beetroot, and make the sauce hot by adding a little grated horse-radish. This cold sauce is exceedingly nice with cheese. These grated radishes are more digestible than radishes served whole.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
