Tag Archives: Horseradish cream sauce

Best Meal EVAH

October 19, 1986

According to my notes, this was the first time I cooked a meal for my family that everyone liked. Everything. It’s not that they’re fussy or weren’t eating what was put before them, but I’m not the only one with opinions, and there were always a half a dozen suggestions of what to try ‘next time’.

Until this time.


I copied the menu into my notebook, one that I’ve kept.

The menu was:

Perfect Pot Roast

Horseradish cream sauce

Mashed potatoes

Parmesan drop biscuits

Green Salad


The Perfect Pot Roast was from the McCalls Cooking School.

Mcalls CS bindersWhen you joined they sent you the binder and every few weeks more recipes. It was a great way to see lots of new recipes, pick out a few to try, a few for someday and they were already organized so you (me) could find them again.

Except that I would take them out of the binders to cook them and maybe put them away someplace else…but Perfect Pot Roast was one I copied into my little notebook, so I still have it, at least a version of it.

This is the picture side

This is the picture side


Perfect Pot Roast

5 lbs beef rump roast

2 Tbls oil

2 Tbls butter

1 onion, sliced

2 cloves garlic, crushed

1 tsp dried thyme

1 tsp dried oregano

1 bay leaf, crumbled

12 pepper corns

1 can beer (I would be inclined to use a better beer then I probably did then)

2 Tbls beef bouillon crystals (I don’t use this anymore – a little salt and a little more garlic is what I’d do know)

1 Lb carrots

1 lb small onions

3 Tbls flour

  1. Brown meat in oil, butter and sliced onion, browning on all sides – about 20-25 minutes
  2. To dripping add garlic, thyme, oregano, bay leaf and peppercorns – stir 30 seconds, add beer (bouillon). Bring to a boil, simmer, covered 2½ hours.
  3. Add carrots (peeled and quartered) and onions (peeled) simmer covered another 30 minutes or until tender.
  4. Remove veggies and remove meat.
  5. Strain liquid and put back in the pot.
  6. Add 3 Tbls to ¼ cup of cold water (put it into a jar with a lid and give it a good shake) Add this slurry to the drippings.
  7. Bring to a boil, reduce heat and simmer 3 minutes till silky.

Serves 10.

McCall’s Cooking School , Meat #20.

This is what the flip sid eof the binder cards looked like - step by step illustrated instruction - easy peasy

This is what the flip side of the binder cards looked like – step by step illustrated instruction – easy peasy – although I suspect this is another McCalls series and not the Cooking School.

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Filed under Perception ways, Recipe, The 1980's

Hot and Heavenly



Easy to grow if you have a garden

Horseradish plant -

Horseradish (Armoracia rusticana, syn. Cochlearia armoracia)

When you buy it in the store, it’ll look more like this:

Horseradish root

The root is what you eat – just like ordinary radish

unless you buy it already prepared

horseradish goldsYou could test your ability to suffer pain by seeing how long you can hold spoonfuls of it on your tongue….it will CLEAR your sinuses, serious side effect, BTW.

Or you can use it on beef or pork or in egg salad or wherever you want to turn the heat up. Or in this simple sauce which you can use on beef, or in egg salad, or wherever hot and rich is the road to perfection. As if hot and rich weren’t perfection as all on it’s own.

Horseradish Cream Sauce

1 cup heavy cream

Grated horseradish

  1. Whip the cream
  2. Fold in grated horseradish to taste. Fresh is best!

From The Good Cook series from Time-Life. Beef & Veal; p. 90. from Julie Dannenbaum’s Creative Cooking School.

Time Life Beef & Veal

Time Life The Good Cook  Beef & Veal

The Good Cook Series was on of my early/grownup/real money cookbooks. I still run to them for double checking, confirming, clarifying and inspiration. They almost never need dusting. I was fortunate to fall in with a good crowd during my youth.

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Filed under Autumn, Books, Influencers, The 1980's