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 Grated horseradish with mustard, sugar and vinegar, for hot or cold roast beef (Eaton 1822, Mrs.B).  Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);BENTON SAUCE. Grate some horse-radish, or scrape it very fine. Add to it a little made mustard, some pounded white sugar, and four large spoonfuls of vinegar. Serve it up in a saucer: this is good with hot or cold roast beef. See: Horseradish  |
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