Mint Sauce
From A year's cookery, 1880
Serves 4
The flavor of the mint will be more thoroughly extracted if allowed to sit with sugar before adding vinegar.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 104. The excerpt below is the record exactly as published.
Mint Sauce. Salad. Baited Apples. Dinner. CxAcy Soup. Lancashire Hot Pot. Greens. Baited Batter with Jam. Cheese. Marketing. For tlie Day.— Two heads of Lettuce, a pennyworth of Watercress, a half¬ pennyworth of small Salad, and a halfpennyworth of Beetroot ; a small Neck of Mutton ; three Sheep’s Kidneys ; a pennyworth of Farsley ; Mint, Apples, Potatoes, Greens ; a tin of Oysters ; Onions. For To-morrow.— A bottle of Anchovies, if they are not in the house ; half a pound of Streaky Bacon, if not at hand. Breakfast. — Sardines with Capers (January 12th) ; Collared Tongue (Note 2, January 3rd); Porridge (January 25th). Luncheon. — Mutton, Boasted (March 24th). Mint Sauce. — Be sure that the mint is fresh and young. Pick the leaves from the stalks, wash them well, and dry them in a cloth. Chop them as fine as possible; then measure the mint; and for every even table¬ spoonful, allow half the quantity of pounded sugar. Mix the sugar and mint thoroughly, and let it lie for a couple of hours; then pour over it two table-spoonfuls of good vinegar
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Cook this with the app: pantry check, scaling, and the assistant.