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 4tbsp 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 in a bain marie or a jar, then place in a saucepan of boiling water; make it hot, but do not allow it to boil, or it will curdle.
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