Heat one tablespoon of fat in a frying-pan, when hot cut up one-quarter
of an onion in it, and fry light brown, then brown one tablespoon
cracker meal or flour and add two tablespoons of grated horseradish;
let this brown a bit, then add some soup stock, one tablespoon of brown
sugar, two cloves, two bay leaves, salt, pepper and two tablespoons of
vinegar. Let cook a few minutes then add one more tablespoon of
horseradish and if necessary a little more sugar or vinegar. Lay the
meat in this sauce and cover on back of stove until ready to serve. If
gas stove is used, place over the simmering flame.

HORSERADISH SAUCE, No. 1 HOT BURGUNDY facebooktwittergoogle_plusredditpinterestlinkedinmail