Beef and Horseradish Sauce on a Baguette with a shave of fresh Parmesan cheese

My horseradish is doing well, so well in fact,that’s I’ve been raiding it all summer. I love the bite of fresh horse radish, the heat that makes your scalp tingle and raise the hair on your head. The wimp stuff one buys in the bottle is for wusses; gotta go for the real thing.

I bought a lovely piece of London Broil and this week I made two fresh baguettes (one eaten, one to go!) I used Hannah Glasses receipt for the sauce.

HORSE-RADISH SAUCE ( pg. 26)

mix together one teaculful grated Horse Radish, one Tablespoonful ground mustard (I use Poupon), one tablespoonful Sugar, four tablespoonfuls VINEGAR (I use apple cider unpasturized ) or Olive Oil if you prefer, Pepper and salt to taste and one Teaspoonful Tumeric (gives this a nice twist, don’t leave it out).

Chill in the fridge- this will keep for quite a while.

(I wonder if Hannah Glasse would have winced if she heard Rachael Ray refer to Olive Oil as EVOO?)

THEN:

Sprinkle the London Broil with pepper. Heat a large nonstick skillet over medium-high heat.Heat butter and olive oil and sear beef. Lower heat to medium and  pan fry 15 minutes or until desired degree of doneness, turning frequently. Let stand 15 minutes. Slice thin and sprinkle with pan juices.

Slice your baguette , shave some fresh Pamesan cheese thin, wash and spin dry some fresh spinach or leaf lettuce and drain some capers

THEN: Arrange fresh spinach evenly on bread slices. Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice. Arrange capers and cheese evenly over sauce.

History of Condiments is pretty interesting:  (If you can’t click to the site, copy and paste the link into your address line)

http://www.localhistories.org/condiments.html

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