Sauces
This is to go with your roast
beef and Yorkshire pudding:(hb)
HORSERADISH SAUCE:
- 8 fl. oz. whipped cream
2 teasp. wine vinegar (1/3 bigger than
US teaspoon)
1 teasp. lemon juice
1/4 teasp. dry mustard
1/4 teasp. salt
Pinch pepper
1 teasp. sugar
1-1/2 teasp. grated horseradish
-
- Mix together.
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:
- Fresh mint leaves
8oz. sugar
- 3/4 pint malt vinegar
-
- Wash mint, chop finely.
- 3/4 fill small glass jars (baby food jars would be good).
Put sugar and vinegar in pan and stir.
- Boil for 15mins.
When liquid is almost cold, pour over mint and cover tightly.
On serving, more vinegar may be added