HORSEY SAUCE – Like Totem Pole’s
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 189). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
Before the Golden Arches was even a gleam in Ray Kroc’s eye, Royal Oak (Michigan), where I grew up and went to school, had a drive-in restaurant called “The Totem Pole” – across from the Detroit Zoo on Woodward Avenue.
It was the “cruising circle” for kids lucky enough to have a car or use their parents’ Edsel, Kaiser-Fraser or Nash Rambler for the weekend. This was the place to look for your pals, where the call-in menu was unique…
Even before Arby’s or Roy Rogers came upon the sliced roast beef sandwich, The Totem Pole was proudly serving a… paper-thin sliced roast beef, well-done and very tender, simmered slowly in beef broth to keep it moist and flavorful. It was served on a long hard roll – split first, then toasted, with a side of their special “Horsey Sauce” (below).
INGREDIENTS:
1 cup whipping cream (whipped stiff)
¼ cup each: mayonnaise and bottled horseradish (or see my Homemade Horseradish)
INSTRUCTIONS:
Stir together lightly, whipping cream (whipped stiff), mayonnaise, and bottled horseradish. Serve with sliced roast beef sandwiches. Makes about 1 ½ cups of sauce. Keeps refrigerated, if tightly covered, up to a week.
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