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Updated: June 24, 2025
These were symbols, the shank bone being a memorial of the pascal lamb, and the egg of the other sacrifices brought during the festival in ancient times, while the horseradish and the salt water represented the bitter work that the Sons of Israel had to do for Pharaoh, and the mush the lime and mortar from which they made brick for him. A small book lay in front of each seat.
When they are quite green, have ready the stuffing, which must be a mixture of scraped horseradish, white mustard seed, mace and nutmeg pounded, race ginger cut small, pepper, tumeric and sweet oil. Fill your mangoes with this mixture, putting a small clove of garlic into each, and replacing the pieces at the openings; tie them with a packthread crossing backwards and forwards round the mango.
Scale your carp, then gut and wash them very clean, and dry them in a cloth; put a piece of butter into a stewpan, when it is hot, fry them as quick as you can, till they are of a fine brown; boil the roes, then fry them of a fine gold colour; take them up, and keep them hot before the fire: then put to your carp half port wine and half water, as much as will cover them a little more than half way; put in some thyme, parsley, a piece of lemon-peel, whole pepper, a few cloves, a blade or two of mace, an onion, some horse-radish sliced, and two spoonfuls of ketchup; put on your cover, and let it stew very gently, till your fish is enough; do not turn them in the pan, but with a ladle take some of the liquor, and pour over your fish every now and then, while they are stewing, then cover them close again: When they are done enough, take them out of the pan with a slice, and take care not to break them; put them into the dish you intend to send them to table in, then strain the liquor, and thicken it up with a piece of butter rolled in flour; let it boil till it is pretty thick, pour the sauce over the fish, and garnish your dish with the roes, lemon, and horseradish, and send it to table.
Take three cups of cold, boiled beets, grate and add one-half cup of grated horseradish; season with one-quarter teaspoon of pepper, one teaspoon of salt and two tablespoons of sugar. Add all the vinegar the horseradish and beets will absorb, and place in covered jar or glass and it is ready for use. Will keep a long time.
When the sauce is to be served hot, two yolks of egg and two tablespoonfuls of water must be substituted for cream, which would curdle. The water, horseradish, etc., must first come to the boiling-point, then the eggs added gradually, and just allowed to thicken, not to boil. Mint Sauce. Take only the young, tender leaves, not a bit of stem, and chop very fine indeed.
Someone else would contend that the essence of a weed was its troublesomeness, but Socrates would counter this by asking them whether horseradish was not a far more troublesome thing in a garden than foxgloves. "Oh," one of the disputants would cry in desperation, "let us simply say that a weed is any plant that is not wanted in the place where it is growing."
The martinoes and the spice should be scalded in the vinegar, instead of pouring the vinegar over the martinoes. Beer is a good family drink. A handful of hops, to a pailful of water, and a half-pint of molasses, makes good hop beer. Spruce mixed with hops is pleasanter than hops alone. Boxberry, fever-bush, sweet fern, and horseradish make a good and healthy diet-drink.
Before it is quite done, take out your onion, herbs, and spice; then put in some mushrooms, truffles, and morels, cut in pieces; let them stew all together, till the salmon is enough; take it up carefully, take off all the scum, and pour your sauce over. Garnish with horseradish, barberries, and lemon. Either of these is a fine dish for a first course.
Cook 3 pounds of veal; when nearly done, add 2 cup of vinegar, 1/2 cup of raisins, a pinch of cloves and cinnamon and a tablespoonful of horseradish. Thicken the sauce with buttered bread-crumbs; season with salt and pepper to taste. Serve with boiled rice. French Pop-overs. Beat the yolks of 3 eggs until very light; add 1 pint of milk.
Cold cucumber sauce is mayonnaise with an equal quantity of grated cucumber, drained, pressed, and stirred into it, with a saltspoonful of salt and a few drops of very strong vinegar. Horseradish sauce is a very good sauce for hot or cold beef, roast or boiled.
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