Excellent Horseradish Sauce

Ingredients

• 1 stick young horseradish
• 2 oz horseradish pulp
• 1 teaspoonful salt
• 4 tablespoonsful good cream
• 3 dessertspoonsful vinegar

Instructions

1. Wash and wipe a stick of young horseradish.
2. Scrape off the outer skin and grate it as small as possible on a fine grater.
3. Mix two ounces (or a couple of large tablespoonsful) of the grated horseradish with a small teaspoonful of salt and four tablespoonsful of good cream.
4. Stir in briskly and by degrees three dessertspoonsful of vinegar, of which one should be chili vinegar when the horseradish is mild.
5. Put the sauce into a small and delicately clean saucepan and hold it over (but do not place it upon) the fire.
6. Stir it without intermission until it is near the point of simmering.
7. Do not allow it to boil, or it will curdle instantly.
8. Serve hot or cold; when served cold, common English salad-mixture is often added.