A sauce to serve with boiled meat was prepared by Aunt Sarah in the
following manner: She put half a cup of milk in a stew-pan, let come
to a boil, added one large tablespoonful of cracker crumbs, 1 large
teaspoonful of butter, 2 large tablespoonfuls of freshly grated
horseradish, seasoned with pepper and salt. Also a pinch of salt,
sugar and pepper added to grated horseradish, then thinned with
vinegar, is an excellent accompaniment to cold meat.