Mrs Beetons Vegetables Revisited
Horseradish
This root, scraped, is always served with hot roast beef and is used for garnishing many kinds of boiled fish.
Allow the horseradish to stand in cold water for an hour.
Wash well and scrape it with a sharp knife into very thin shreds, commencing from the thick end of the root.
Arrange some of it lightly in a small glass dish and the remainder use for garnishing the joint, it should be placed in tufts round the border of the dish, with 1 or 2 bunches on the meat.
Seasonable from October to June..
HORSERADISH
1122. This root, scraped, is always served with hot roast beef, and is used for garnishing many kinds of boiled fish. Let the horseradish remain in cold water for an hour; wash it well, and with a sharp knife scrape it into very thin shreds, commencing from the thick end of the root. Arrange some of it lightly in a small glass dish, and the remainder use for garnishing the joint: it should be placed in tufts round the border of the dish, with 1 or 2 bunches on the meat.
Average cost, 2d. per stick.
Seasonable from October to June.
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