The encyclopaedia of practical cookery

Mint Chutney. — Procure a quantity of freshly-gathered Mint, pick out all the dead leaves and stalks, and chop the remainder very finely. To 2 breakfast-cupfuls of the Mint allow 1/2 lb. of caster sugar, 1/2 breakfast-cupful of vinegar, two small cloves of minced garlic, and four or five green chillies. Mix the above ingredients well together, put the mixture into a bottle, cork tightly, and stand the bottle near the fire for a fortnight. It will be found a delicious relish for cold meats, but should only be made in small quantities. Mint Cordial. — Pick the leaves from some Mint, pour a little water over them, and then drain. Put 2 handfuls in a jar and pour over 1qt. of brandy, cover, and let it stand for twenty-four hours. Take out the Mint carefully, add the same quantity again to the liquor, and let it remain also for a day ; repeat this operation once more, and then add 1/2 gall. of water and lib. of sugar to the brandy. Mix thoroughly, and when it has settled, pour it off into bottles for use. Mint Juice. — Pick off the leaves from six stalks of fresh Mint, clean well, and pound in a mortar, adding gradually 1/2 table-spoonful of brandy or water ; squeeze out all the liquor through muslin, put it in a bottle, and it is ready for use. A second quantity may be extracted in the same 'way, bruising the leaves as before, and straining. Mint Julep. — (1) Pull off about twelve young sprigs of Mint, put them into a tumbler, add 1 table-spoonful of peach liqueur and the same of brandy, fill up with pounded ice, and serve. See American Drinks. (2) Put 1 wineglassful each of brandy and syrup into a large glass, and fill up with crushed ice; dip a few sprays of Mint in rum, dust with sugar, put them on the top of the ice, float a few small pieces of orange- and lemon-rind on top, and serve with straws. For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads. 3 z Mint — continued. (3) Take half-a-dozen sprigs of fresh Mint, bruise or crush the tops with a spoon in an ordinary tumbler in 1 table-spoonful of sugar and 2 table-spoonfuls of water, put into the tumbler 1.5 wineglassfuls of brandy, take out the Mint, and fill up the tumbler with pounded ice ; put the Mint in again, the stems downwards, and on the top of the ice arrange either a few freshly-gathered berries, or a slice or two of orange or lemon, or one or two pieces of pineapple. Serve at once, with straws to drink it through. Mint Sauce. — (1) Finely chop (quickly) some fresh wellwashed Mint-leaves, put them inline liately into a saucetureen, pour over just sulficient vinegar to float the chopped leaves, add enough sugar to sweeten the vinegar, and let it stand for a-quarter-of-an-hour. (2) Take 4 handful of Mint-leaves, finely mince them, moisten with 4 breakfast-cupful each of water and broth or consomme, add 4 table-spoonfuls of vinegar, 1 table-spoonful of salt, and £oz. of sugar; stir well, and serve in a sauceboat. (3) Put 4 pint of vinegar into a saucepan with ioz. of brown sugar, and reduce it. Add 1 pint of water, boil for one minute only, mix in 1 table spoonful of very finelyminced Mint, and serve.