Sauces

Horseradish Sauce Mint Sauce
Bread Sauce Recipe 1  
Bread Sauce Recipe 2  
Bread Sauce Recipe 3  


 

This is to go with your roast beef and Yorkshire pudding:(hb)


HORSERADISH SAUCE:

I've only seen "wet" horseradish in jars in the U.S. I expect you could use this, but omit the lemon juice or some of the whipped cream to balance the extra moisture. You'd probably need somewhat more of the wet stuff too because the dry is more concentrated.

[Then you get some brussels sprouts, put in too much salt and lots of water, throw in some bicarb to ruin the vitamins, boil the 'ell out of 'em--but, seriously, folks....] Some young Brussels sprouts cooked until just tender will go perfectly with your roast beef, Yorkshire pud and horseradish sauce. If you really can't stand the thought of Brussels sprouts, then cook some English peas with a sprig or two of fresh mint in the water.


BREAD SAUCE RECIPES SIDE DISH FOR FOWL: (UK/US Measures)

10 fl. oz./1-1/4 cups milk
5 oz./2/3 cup fresh white breadcrumbs
1 skinned onion stuck with 6 cloves
1 oz./2 tablesp. butter
salt and pepper
good pinch mace
1/4 teasp./rounded 1/4 teasp. ground allspice
1 tbsp./1 generous tbsp. thick cream/whipping cream
 
Bring all ingredients except cream to boil in saucepan.
Cover and simmer gently on top of stove or in ovenproof dish in oven for 30 mins.
Remove onion and stir in cream just before serving.
Serve as side dish with turkey, chicken, guinea fowl.


The above is the one I usually use but here's one I found in Mrs. Beeton's and I think this looks much better! I'll try it this year.


Bread Sauce 2:
1 large onion, skinned
2 cloves
1 blade mace (1/2 teasp.?)
1 bay leaf
4 peppercorns
1 allspice berry
1/2 pt./10 fl. oz./1-1/4 cups milk
2 oz./1/4 cup dry white breadcrumbs
1/2 oz./1 tablesp. butter
salt and pepper to taste
2 tablesp. cream/2 generous tablesp. cream (optional)

 
Put onion and spices into milk, bring very slowly to boiling point.
Cover pan and infuse over gentle heat for 1/2 to 1 hour.
[Leave over very low heat, no bubbling or movement of liquid.]
Strain liquid.
To it add crumbs and butter, and season to taste.
Keep mixture just below simmering point for 20 min.
Remove from heat, gently stir in cream if used, serve at once.


And from one of America's foremost cooking authorities, The Joy of Cooking:

Bread Sauce 3:
1 small onion, skinned and studded with 3 cloves
2 cups milk
2 tablesp. butter
1 cup fresh white breadcrumbs
3 tablesp. cream

 
Place onion in saucepan with milk and butter.
Bring to boil.
Add breadcrumbs, simmer 15 mins.
Remove onion.
Beat sauce smooth and stir in cream until well blended.
 


MINT SAUCE: