BENTON SAUCE (to serve with Hot or Cold Roast Beef)
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1 tablespoonful scraped horseradish
- 1 teaspoonful made mustard
- 1 teaspoonful pounded sugar
- 4 tablespoonful vinegar
Instructions
- Grate or scrape the horseradish very fine, and mix it with the other ingredients, which must be all well blended together;
- serve in a tureen.
- With cold meat, this sauce is a very good substitute for pickles.