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Updated: June 24, 2025
Clean the sturgeon, and prepare as much liquor as will cover it, thus: take a pint of vinegar, about two quarts of water, a stick of horseradish cut in slips, some lemon peel, two or three bay leaves, and a small handful of salt, boil it in this pickle, till you think it is enough, and serve it with the following sauce: melt a pound of butter, with an anchovy bruised, a blade or two of mace, the body of a crab, or lobster bruised, a little ketchup, a small glass of white wine, half a pint of white shrimps, boil all together, till it is of a proper thickness, squeeze in some lemon, and scraped horseradish; pour a little sauce over your fish, the rest send in boats.
So Susie passed the plate full of acorns, which were make-believe sour ginger snaps, you know, and the little animal girls were having a very fine time, indeed. Oh, my, yes, and a bottle of horseradish also! Now, don’t worry, if you please. I know I did promise to tell about Bawly and the soldier hat, and I’m going to do it.
A tablespoonful of grated horseradish or a half cupful of nasturtium seeds will improve the flavor and prevent mold. 6 eggs 2 level tablespoonfuls of butter 1 tablespoonful of chopped parsley 1 teaspoonful of salt 1 saltspoonful of pepper Hard-boil four of the eggs; when done remove the shells, cut the eggs into halves lengthwise and take out the yolks, without breaking the whites.
Garnish it with horseradish and sprigs of curled parsley, laid alternately round the edge of the dish; and send to table with it a small tureen of lobster sauce. Salmon trout may be drest in the same manner. Take out the bone and cut the flesh into slices. Season them with cayenne and salt.
Boil up the liquor with two or three anchovies chopped, and some butter rolled in flour. Strain the gravy through a sieve, add some lemon juice, and ready-made mustard. Serve with sippets of bread and horseradish. When there is spawn, it must be fried and laid round. Eels done the same way, are a good deal like the lamprey.
Prepare, by pounding them in a mortar, two ounces of mustard seed, half an ounce of black pepper, half an ounce of nutmeg, a quarter of an ounce of mace, and a quarter of an ounce of cloves. Slice thin two ounces of horseradish. Put all these ingredients together. Strew over them three ounces of fine salt. Add a quart of the best vinegar. Boil the whole twenty minutes.
They will produce a great deal of liquor, which must be strained; then add four ounces of shalots, two cloves of garlic, a good deal of whole pepper, ginger, mace, cloves, and a few bay leaves. Boil and skim it well, and when cold, cork it up close. In two months boil it up again with a little fresh spice, and a stick of horseradish.
"Are you hurt?" asked Tom, carrying the limp form over to a grassy place. There was no answer, the savant's eyes were closed and he breathed but faintly. Ned Newton fired two more electric bullets into the still writhing body of the boa. "I guess he's all in," he called to Tom. "Bless my horseradish! And so our friend seems to be," commented Mr. Damon.
Plain boiled beef may also be served with horseradish sauce, and makes a palatable dish. A little chopped parsley sprinkled over the meat when served is considered an improvement by many persons. For the sake of variety the meat may be browned like pot roast before serving.
Beefsteak and Roast Beef: As sauces, Mushroom Sauce is appropriate for both; then for Beefsteak we have Sauce Bearnaise, and Maitre d'Hotel Butter; for the Roast Beef, Horseradish Sauce, Banana Sauce and as an accompanying dish, Yorkshire Pudding.
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