SC - horseradish root

[Philip & Susan Troy]

Robin Carroll-Mann wrote:
> 
> On 18 Apr 01,, Stefan li Rous wrote:
> 
> > Recently I saw whole horseradish root. How would you use this? I assume
> > not in mead :-). What would you do to go from fresh horseradish root
> > to horseradish sauce? Any period recipes for fresh horseradish? I don't
> > remember many that use horseradish at all.
> 
> Well, there's the honey-horseradish sauce from de Nola.
> Guaranteed to put a spring in your step.  :-)

There's also a horseradish-laced mustard in Digby, FWIW. Wonderful
stuff. IIRC, you cut the root into chunks and let them steep in the
prepared mustard for a week or so. I don't recall if they are supposed
to be removed for service. Of course, Digby is post-period.

The simplest horseradish sauce (and the most common today, I'd say) is
found, I believe, in several period sources (possibly with a little
sugar added) as grated horseradish root in a little vinegar.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com