Cold Orange Horseradish.

A nice big orange is grated on 8 dkg of clear sugar and on it the juice is well squeezed. After the sugar has melted in the juice, mix it with 3 tablespoons of finely grated horseradish, a little salt, 3 tablespoons of good white wine and 2 to 3 tablespoons of the finest olive oil. This quantity is stirred until a smooth, even sauce is obtained, which tastes excellent and is added to cold game and poultry.

all : Home canning, from Mrs. Emilie Lösel,

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