1885 New Guide Hotel Bar Restaurant

^HE NEW GUIDE FOR HOTELS, ETC.

414

Mushroom Sauce. Peel and mince button or flap mushrooms, the latter are more pronounced in flavour, dust them over with cayenne, and black pepper, take a pint of brown sauce, and stir in 2 tablespoonfuls of minced mushrooms, and a few drops of lemon juice, stir over the fire till it boils. Serve with roast fowl, rabbit, mutton, or beef olives, &c. Horse-radish Sauce. No. 1. Three shalots peeled and sliced, 6 each of cloves, whole peppers, allspice, long peppers, and cayenne or red pepper pods, ground ; 2 ozs. of sliced and scraped horse-radish

Steep in IJ pints of vinegar, closely corked in the

roots.

add a

After it has steeped a fortnight, draw it off",

bottle.

1 of coarse sugar to the ground

teaspoonful of salt and

Bottle, cork, and

spices, leaving only the horse-radish out.

seal. Used for flavouring beef hashes, stews, ragouts, &c., very

useful.

Horse-radish Sauce. No. 2. Wash and scrape 2 fine roots, grate them quite fine, put them into white wine vinegar, and bottle up tightly in a wide-mouthed pickle jar. Used plain with cold beef or in making sauce.

The Malpas Horse-radish Sauce. No. 3. (Flying Horse Hotel, Notts.)

Grate 2 tablespoonfuls of horse-radish very finely, mix it with 4 tablespoonfuls of scalded cream, also a teaspoonful of arrowroot, moistened with milk, and just stirred into the cream as it comes to the boiling point, add 1 teaspoonful of sifted sugar, a liqueur-glass of the best white wine vinegar, another of chablis or cognac, and serve.