52 THE BOOK OF RARER VEGETABLES 



longer than three years, as the root growth after that 

 time does not thicken, but divides and gets harder and 

 less valuable. 



To MAKE HORSE RADISH SAUCE 



Simmer a small teacupful of finely rasped Horse Radish 

 in half a pint of broth. Then thicken, by adding the 

 yolks of two eggs beaten up with a dessert-spoonful of 

 tarragon vinegar. Add a little pepper and salt and 

 serve. To make cold Horse Radish sauce, add to a small 

 teacupful of gratings, half a pint of mayonnaise. Serve 

 as cold as possible. 



