No. 30 To Keep Horseradish
Grate the root, and pour strong vinegar over it, and bottle. This is fine for roast meat.
No. 31 Sauce Robert
Cut into small pieces four large onions; brown them with three ounces of butter and a spoonful of flour. When yellow-brown, pour on them half a pint of veal, or beef gravy, or soup; let all simmer for half an hour; season with salt and pepper, and at the moment of serving, add a dessertspoonful of made mustard.