Horseradish Sauce

The Century Cook Book circa 1894

(To serve with roast beef)

You need four tablespoonfuls of grated horseradish, 1 teaspoonful of pounded(powdered) sugar, 1 teaspoonful of salt, 1/2 teaspoonful of pepper, 2 teaspoonfuls of made mustard, vinegar.


Grate the horseradish, and mix it well with the sugar, salt, pepper and mustard; moisten it with sufficient vinegar to give it the consistency of cream, and serve in a tureen; 3 or 4 tablespoonfuls of cream added to the above, very much improve (sic) the appearance and flavor of this sauce.

To heat it to serve with hot roast beef, put it in a Bain Marie(double boiler), or a jar, which place (sic) in a saucepan of boiling water; make it hot, but do not allow it to boil, or it will curdle.

NOTE- This sauce is a great improvement on the old fashioned way of serving cold scraped horseradish with hot roast beef. The mixing of the cold vinegar with the warm gravy cools and spoils everything on the plate. Of course, with cold meat, the sauce should be served cold.

Celery Sauce

The Century Cook Book circa 1894

Cut up fine two stalks of fine celery, leaves and all, and boil in a sauce pan for ten or fifteen minutes, drain off water and put in a sauce pan with the celery a lump of butter the size of an egg, and a tablespoonful of flour; cook, but do not brown, then add a pint of milk and season with salt and pepper, stir until smooth and serve hot.

Cherry Sauce

Century cookbook circa 1894

Cherry sauce (for sweet puddings. German recipe)

You need one pound of cherries, one tablespoonful of flour, on ounce of butter, one half pint of water, one wineglassful of port, a little grated lemon rind, four pounded cloves, two teaspoonfuls of lemon juice, sugar to taste.

Stone cherries, and pond the kernels in a mortar to a smooth paste; put the butter and flour into a sauce pan; stir them over the fire until of a(it is a) pale brown; then add the cherries, the pounded kernels, the wine and the water.

Simmer these gently for a quarter of an hour, or until the cherries are quit cooked, and rub the whole through a hair sieve; add the remaining ingredients, let the sauce boil for another five minutes and serve.

This is a delicious sauce the serve with boiled batter pudding, and when thus used, should be sent to the table poured over the pudding.