This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The root of a coarse-looking large-leaved plant which once rooted in a garden corner grows and spreads year after year without much attention. The plentiful time for it'is in spring, when the roots are taken up and divided for replanting; the great surplus of roots can then be grated and bottled in vinegar for use during several succeeding months.
There are small machines, being revolving graters, for reducing the roots to the desired fineness. Of all the sauces which can be made none are in so much demand and so generally acceptable as plain grated horseradish in vinegar, which should be set upon the table in ornamental jars or other proper receptacle.
Much of the grated horseradish purchased in bottles is weakened in strength by mixture with grated turnips, cabbage stalks, kohl-rabi, etc., and enterprising and unscrupulous gardeners make immense profits during short seasons by putting up these fair-looking but too mild flavored imitations. Pure horseradish is too strong to be eaten extravagantly, while the adulterated article is but a mild and palatable relish and becomes too costly for use at horseradish prices on account of the large quantity which will \x consumed. It is wise, therefore, to buy the root and have it grated on the premises.
Grated horseradish boiled in gravy or plain water; yolks beaten up with cream and vinegar stirred in to thicken; not allowed to boil. "This sauce is invariably served in Germany with all forms of beef, either broiled, roasted, or boiled".
Horseradish boiled in water, strained out, and the water used to mix mustard; good condiment for beef.