Mint Sauce
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
This sauce is a traditional accompaniment to lamb.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 123. The excerpt below is the record exactly as published.
Mint Sauce. — Mint Sauce is, in England, as universal an accompaniment to Lamb as Yorkshire Pudding and Horse- radish are to Beef. Owing to our moist climate Mint has none of the distasteful flavour of peppermint which seems inseparable from it abroad. But the usual Mint Sauce, composed of raw unwashed Mint soaking in coarse vinegar, is a very unsuitable accompaniment to the delicate flavour of Lamb. To make good Mint Sauce pick the leaves from the stalks, blanch them for five minutes in boiling water. To three ounces of fresh Mint allow half a gill of cold water, a tablespoonful and a half of moist sugar, and a quarter of a pint of best Orleans vinegar
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Cook this with the app: pantry check, scaling, and the assistant.