HORSE-RADISH RELISH MIX two tablespoon fuls of grated horse-radish, half a teaspoonful each mixed mustard and fine sugar, a pinch of salt in a basin, add a quarter pint of cream (if available, if not new milk must do). When thoroughly incorporated stir in, very gradually, sufficient vinegar to make the sauce the consistency of cream. If vinegar be added too quickly the mixture will curdle. Boil a large beet until tender. "Remove the skin, cut into slices , and mash with a silver fork. Mix it with the horse radish sauce , put in a cool place until wanted. This relish is particularly good with cold beef.
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Sun (Auckland), Volume II, Issue 583, 8 February 1929, Page 5
Word Count
106Page 5 Advertisements Column 2 Sun (Auckland), Volume II, Issue 583, 8 February 1929, Page 5
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