A sauce to serve with boiled meat: put half a cup of milk in a stew-pan, let come to a boil, added one large tablespoonful of cracker crumbs, 1 large teaspoonful of butter, 2 large tablespoonfuls of freshly grated horseradish, seasoned with pepper and salt. Also a pinch of salt, sugar and pepper added to grated horseradish, then thinned with vinegar, is an excellent accompaniment to cold meat.