1914 Meat Balls with Horseradish Sauce

Meat Balls with Horseradish Sauce
1 lb chopped steak
1 tsp salt
1/6 tsp paprika
1 onion
Butter
Horseradish sauce:
½ cupful horseradish
½ cupful cracker dust
1 tsp salt
1/16 tsp pepper
½ cup cream
1 tsp mustard
¼ cup vinegar
2 tbs powdered sugar
One pound of chopped steak, one teaspoonful of salt, one-sixth teaspoonful of paprika, one onion. Chop meat and onion together, season, make into firm balls, sear in butter in saucepan, reduce temperature, turn balls often and serve rare. Horseradish sauce: one-half cupful of horseradish, one-half cupful of cracker dust, one teaspoonful of salt, one-sixteenth teaspoonful of pepper, one-half cupful of cream, one teaspoonful of mustard, one-quarter cupful of vinegar, two tablespoonfuls of powdered sugar. Mix salt and pepper, cracker dust, and horseradish. Make a paste of mustard and cream in a spoon, add it with cream to the mixture. Add full amount of vinegar if horseradish is fresh, and heat the materials in a double boiler. Serve hot.
Did we eat it? Yes
Would I make it again? Yes

For antique recipe collections visit HearthRecipes.com