Horseradish Sauce

Grate a quantity of horseradish,
boil it in sufficient water to give the consistency of sauce,
add a pinch of salt
& 2 or 3 tablespoonfuls of Tarragon vinegar,
then stir in off the fire
a gill of cream beaten up with the yolk of an egg —


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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.

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