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  Bechamel(to serve with Hot or Cold Roast Beef)Bread Sauce I  

  1. 1 tablespoonful of scraped horseradish
  2. 1 teaspoonful of made mustard
  3. 1 teaspoonful of pounded sugar
  4. 4 tablespoonfuls of vinegar
  1. Grate or scrape the horseradish very fine
  2. Mix it with the other ingredients, which must be all well blended together
  3. Serve in a tureen

With cold meat, this sauce is a very good substitute for pickles.

Source: The Book of Household Management by Isabella Beeton (1859)

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