t we have made many discoveries in gastronomy, at
least beyond what was known to the ancient inhabitants of Italy.
We possess two varieties of this aromatic herb, known to
naturalists as _Satureja_. They are called summer and winter
savory, according to the time of the year when they are fit for
gathering. Both sorts are in general cultivation throughout
England.

HORSERADISH SAUCE, to serve with Roast Beef.

447. INGREDIENTS.--4 tablespoonfuls of grated horseradish, 1 teaspoonful
of pounded sugar, 1 teaspoonful of salt, 1/2 teaspoonful of pepper, 2
teaspoonfuls of made mustard; vinegar.

_Mode_.--Grate the horseradish, and mix it well with the sugar, salt,
pepper, and mustard; moisten it with sufficient vinegar to give it the
consistency of cream, and serve in a tureen: 3 or 4 tablespoonfuls of
cream added to the above, very much improve the appearance and flavour
of this sauce. To heat it to serve with hot roast beef, put it in a bain
marie or a jar, which place in a saucepan of boiling water; make it hot,
but do not allow it to boil, or it will curdle.

_Note_.--This sauce is a great improvement on the old-fashioned way of
serving cold-scraped horseradish with hot roast beef. The mixing of the
cold vinegar with the warm gravy cools and spoils everything on the
plate. Of course, with cold meat, the sauce should be served cold.

[Illustration: THE HORSERADISH.]

THE HORSERADISH.--This has been, for many years, a favourite
accompaniment of roast beef, and is a native of England. It
grows wild in wet ground, but has long been cultivated in the
garden, and is, occasionally, used in winter salads and in
sauces. On account of the great volatility of its oil, it should
never be preserved by drying, but should be kept moist by being
buried in sand. So rapidly does its volatile oil evaporate, that
even when scraped for the table, it almost immediately spoils by
exposure to the air.

HORSERADISH VINEGAR.

448. INGREDIENTS.--1/4 lb. of scraped horseradish, 1 oz. of minced
shalot, 1 drachm of cayenne, 1 quart of vinegar.

_Mode_.--Put all the ingredients into a bottle, which shake well every
day for a fortnight. When it is thoroughly steeped, strain and bottle,
and it will be fit for use immediately. This will be found an agreeable
relish to cold beef, &c.

_Seasonable_.--This vinegar should be made either in October or
November, as horseradish is then in it