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Horseradish Sauce

Serves 4
📖 From Church Cookbook (Baltimore, 1908) (1908)

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Ingredients

  • • None 2 tablespoonfuls butter
  • • None 2 tablespoonfuls flour
  • • None 1 cup fish liquor or milk
  • • None 1 tablespoonful horseradish
  • • None 1 egg yolk

Instructions

Step 1. Mix the butter and flour, add the fish liquor or milk and bring

Step 2. to a boil; season just before serving with the horseradish and the

Step 3. well-beaten yolk. Pour over boiled fish.