Currant Mint Sauce
From Atlanta women's club cook book, 1921
Serves 1
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 107. The excerpt below is the record exactly as published.
CURRANT MINT SAUCE. 11/^ lbs. mutton — seasoning. Wipe meat, sprinkle with salt and pepper, place on rack in dripping pan and dredge meat and bottom of pan with flour. Bake in hot oven for two hours, basting frequently with butter or butter substitute. Serve with Currant Mint Sauce. CURRANT MINT SAUCE. Separate 2/3 cup currant jelly in pieces, but do not beat it. Add one to two tbls. finely chopped mint leaves and shavings from one orange rind
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