From: The Thorough Good Cook

Sauces: 33. Hot Horseradish

Fry together in a stew-pan two ounces of butter and two ounces of flour, without discoloring them; then mix in half a pint of well-flavoured chicken stock, and half a gill of cream, and stir all together till it boils ; add the juice of one lemon, and two raw yolks of eggs, and stir over the fire again till it thickens, but do not let it boil: put in a teaspoonful of mixed English mustard, wring through the tammy, add a tablespoonful of French vinegar, a dust of castor sugar, and four large tablespoonfuls of freshly-grated horseradish; mix well, and use.

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