Freshly picked and cleaned horseradish is grated and covered with broth to preserve its sharpness and strength. Thick roux is made with water (or preferably with broth) and is consumed with the meat for the broth.
0.5 l broth
1.5 dl cooking oil
5 dag flour
A passage from "Időtálló ízek - Büki Recepteskönyv" (Timeless Tastes - A Cookbook of Bük)