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"Could you make me a roast beef sandwich? To go?" "White, wheat, pumpernickel, light rye, dark rye? . . . " "Dark rye." "You want some horseradish in there? Mayo? What?" Patrick rubbed his chin. "Hell of a decision," he said. He turned his face up to the universe for guidance. "Horseradish?" "Horseradish," she said firmly. "And a little mayo on the other side.
“Oh, let me go! Please let me go! You are squeezing the breath out of me!” cried poor Bully. “Indeed I will not let you go!” replied the wolf, real unpleasant-like. “I have been looking for something to eat all day and now that I’ve found it I’m not going to let you go. No, indeed, and some horseradish in a bottle besides.” “Are you really going to eat me?” asked Bully, sorrowfully.
The solid part of the soup, served on a platter, so that each person might mix the ingredients according to his taste, consisted of cold boiled sterlet, raw ham, more cubes of cucumber, more bits of green onion tops, lettuce, crayfish, grated horseradish, and granulated sugar. The first time I encountered this really delectable dish, it was served with salmon, the pale, insipid northern salmon.
MANGOES. Cut off the tops of some large green cucumbers, take out the seeds, and wipe them dry. Fill them with mustard-seed, horseradish, sliced onion, ginger, and whole pepper. Sow on the tops, put the mangoes into a jar, cover them with boiling vinegar, and do them the same as any other pickle. Melons are done in the same way.
When you dish them up, put some of the liquor over them; garnish the dish with fennel, sliced lemon, barberries, and horseradish. If you have any fried fish cold, you may put it into this marinate. To fricassee soles white.
"Eminent scientists agree that horseradish is the only thing that will get the system in shape to withstand and throw off the mad dog virus," and he handed the old man the bottle and he began to eat it, and cry, and choke, and the boy got down from the barrel and let the dog out doors, and he made a bee line for the lake.
Then pour off the clear liquor on three ounces more of shalots, and let the wine remain on them ten days longer. An ounce of scraped horseradish may be added to the above, and a little thin lemon peel. This will impart a fine flavour to soups, sauces, hashes, and various other dishes.
Those who breathe an impure air, live upon poor sustenance, drink much warm tea, and do not take sufficient exercise, are most subject to this convulsive cough. In the beginning of the disorder, the child should be removed to a change of air, and the juice of onions or horseradish applied to the soles of the feet.
My mind went off in a peculiar way it does from that to the idea that mustard costs a penny a tin I bought some the other day for a ham I had. It came into my head that it would be ripping good business to use horseradish to adulterate mustard. I had a sort of idea that I could plunge into business on that, get rich and come back to my own proper monumental art again.
Grate three tablespoonfuls of horseradish fine, put to it a teaspoonful of sugar, one of salt, and one of vinegar, or a tablespoonful of Chablis wine; let them soak an hour or two, and the last thing before serving stir in four tablespoonfuls of cream that is whipped very solid. A half-teaspoonful of dry mustard is sometimes mixed with the horseradish, but that is a matter of taste.
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