A 4-ounce bottle of prepared horseradish, drained in a sieve and squeezed completely dry
How To Cook:
1. With a pastry brush, brush the inside surfaces of a 2-cup mold evenly with the vegetable oil. Then invert the mold on paper towels to drain. Pour ½ cup of the beef stock into a small saucepan, add the gelatin and let it soften for 2 or 3 minutes.
2. Place the pan over low heat and, stirring constantly, cook until the gelatin dissolves. Add the remaining 1½ cups of beef stock, the sugar, salt and lemon juice, and continue to stir over low heat until the sugar dissolves.
3. Pour the gelatin mixture into a bowl and set it inside a larger bowl half filled with crushed ice or ice cubes and water. Stir with a metal spoon until the gelatin is cold and thick, then add the horseradish and mix well.
4. Pour the gelatin-horseradish mixture into the prepared mold, cover with foil or plastic wrap and refrigerate the salad for at least 2 hours, or until it is firm to the touch.
5. To unmold and serve the horseradish salad, run the blade of a knife around the inside edge of the mold to loosen the sides. Dip the bottom of the mold briefly in hot water.
6. Place an inverted serving plate over the mold and, grasping plate andmold together firmly, turn them over. The molded horseradish salad shouldslide out easily. Serve at once as an accompaniment to cold meats.
