Skip to content

Dutch Horse-radish Sauce

A historical recipe from The soup and sauce book, by Elizabeth Douglas.

A historical recipe

The soup and sauce book, by Elizabeth Douglas. Project Gutenberg eBook #68446.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The soup and sauce book, by Elizabeth Douglas. Digitised by Project Gutenberg, eBook #68446 (https://www.gutenberg.org/ebooks/68446). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • ¹⁄₂ pint brown sauce

Method

  1. 1 tea-cup horse-radish ¹⁄₂ pint water 3 ozs.
  2. butter 3 table-spoons flour 1 gill cream 4 yolks of eggs 3 table-spoons elder vinegar Scrape the horse-radish very finely, and boil it for ten minutes in water.
  3. Drain off the water.
  4. Cook the horse-radish with the butter and flour for four minutes.
  5. Add the water in which the horse-radish was boiled, stirring continually.
  6. Heat.
  7. Take off the fire.
  8. Add the hot cream and then the beaten yolks.
  9. Beat well together.
  10. Add pepper, salt and the vinegar.
  11. Maître d’Hotel--I 2 ozs.
  12. butter 1 table-spoon chopped parsley Juice of half a lemon Melt the butter.
  13. Skim it.
  14. Add the parsley (and, if liked, a little finely chopped shallot), salt, pepper and lemon juice.
  15. Maître d’Hotel--II 4 shallots 1 tea-spoon chopped parsley 1 tea-spoon chopped fennel 1 dozen mushrooms 2 ozs.
  16. butter ¹⁄₂ pint brown sauce or béchamel Chop the shallots.
  17. Put them with the parsley, fennel and mushrooms in a sauce-pan in which the butter has been melted.
  18. Cook gently for five minutes.
  19. Add the brown sauce or béchamel (see pp.
  20. 118 and 126).
  21. Boil ten minutes.
  22. Season and add a squeeze of lemon juice.