Mint Sauce

Ingredients

• 1 bunch of mint finely chopped
• 2 tablespoons cold water
• 1/3 cup vinegar
• 2 tablespoons powdered sugar

Method

1. 1

   Dilute vinegar with cold water, add sugar and stir until dissolved.

2. 2

   Pour over mint and infuse for 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 39. The excerpt below is the record exactly as published.

Mint Sauce New Potatoes with Peas Swiss Chard with Bacon and "Hard Boiled" Eggs Cherry Duff Cherry Sauce Coffee < —^ — — h CREAM OF ASPARAGUS SOUP (For recipe see Page QQ.) CROUTONS Cut stale bread in one-third inch slices; remove crusts and cut in one-third inch strips, cut strips in one-third inch cubes. Fry them a golden brown in deep hot Cottolene. Drain on brown paper and sprinkle lightly with salt. ROAST SHOULDER OF LAMB Order a shoulder and fore-leg of lamb, boned. Wipe, stuff and truss in shape. Sprinkle with salt, pepper and dredge with flour. Place on rack in dripping pan, put in hot oven and baste with dripping melted in one cup hot water, as soon as flour begins to brown; con- tinue basting every fifteen minutes until meat is done, which will require about two hours; add one cup of stock to pan while meat is cooking. When richly browned cover closely and finish cooking. To carve a boned leg of lamb, cut in thin slices across the grain, beginning at top of shoulder. When trussed in shape meat looks like a goose without wings or legs. STUFFING FOR LAMB (See recipe Page 154 for stuiBfing, adding % teaspoon poultry seasoning.) 88 52 Sunday Dinners 'Zrihsunday MINT SAUCE 1 bunch of mint finely chopped. 2 tablespoons cold water. 3^ cup vinegar. 2 tablespoons powdered sugar

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