Russian Sauce For Cold Meat

Two table spoonsful of grated horseradish, two teaspoonsful of made mustard, one teaspoonful of salt, one teaspoonful of powdered lump sugar, distilled vinegar as much as will cover the ingredients.

Observations

A most excellent sauce for cold meat, and, added to melted butter, makes a very good fish sauce. Grate or scrape the horseradish as fine as possible.

Sauce For Cold Meat, Poultry

Wash, bone, and pound an anchovy in a mar-ble or wedgewood mortar, with the yolks of two eggs that have been boiled hard; add to it by degrees three tablespoonful of vinegar, one teaspoonful of made mustard, two of shallot wine, or basil vinegar; when these ingredients are tho-roughly mixed, add two tablespoonful of salad oil; rub it up well till it is incorporated with the mixture, and strain it through a sieve.