Mint Sauce (2)

Ingredients

• 4 handful of Mint-leaves
• 4 breakfast-cupfuls of water
• 4 breakfast-cupful each of broth or consomme
• 4 table-spoonfuls of vinegar
• 1 table-spoonful of salt
• £oz. of sugar

Method

1. 1

   Take 4 handful of Mint-leaves, finely mince them, moisten with 4 breakfast-cupfuls each of water and broth or consomme, add 4 tablespoonfuls of vinegar, 1 tablespoonful of salt, and 0.5 oz. of sugar; stir well, and serve in a sauceboat.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 542. The excerpt below is the record exactly as published.

o 2 breakfast-cupfuls of the Mint allow Jib. of caster sugar, J 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 lqt. 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 jgall. 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 Mbit, clean well, and pound in a mortar, adding gradually J 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 946 TEE ENCYCLOPEDIA OF PEACTICAL COOKERY. 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 H 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 well- washed Mint-leaves, put them inline liately into a sauce- tureen, 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-spoon- ful of salt, and £oz. of sugar

Cook this with the app: pantry check, scaling, and the assistant.