Hot Horseradish Sauce
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From: - Pennsylvania Dutch Cook Book - Fine Old Recipes, 1936 INGREDIENTS 1/2 cup horseradish, grated 1/4 cup cream or 1/4 cup milk 1 teaspoon flour 1 large egg yolk 1 tablespoon butter 1/8 teaspoon pepper Paprika, to taste Put the grated horseradish in a small earthen cooking vessel; add the flour, salt, paprika, and butter. Pour in the cream and let cook until thick and smooth, stirring constantly. Move to the back of the stove and add the egg yolk, stirring rapidly. Cook for 30 seconds and serve at once. This sauce may be eaten as a relish with hot roast or boiled beef.