HoasEHADian Sauce.— Grate a quantity of horsei.-adish. boil it in sufficient water to give it the consistency of sauce, add a pinch of salt and two or three tablespoonsfuls of tarragon vinegar, then stir in off the fire a gill of cream beaten up with the yolk of an egg.
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Bibliographic details
Globe, Volume XXIII, Issue 2277, 20 July 1881, Page 4
Word Count
50Page 4 Advertisements Column 1 Globe, Volume XXIII, Issue 2277, 20 July 1881, Page 4
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