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.