Horse-Radish Sauce for Roast Beef.
Reading edition
After beef is roasted, take pan gravy, pour fat from it, grate 2 inches of horse-radish, put in bowl, leave under cover for several hours. Put in pan ½ tablespoonful of butter, teaspoonful of flour, shake together, thin with small ½ teacup of milk and the gravy, pinch of sugar and pinch of salt.
Mrs. John Gregg.