Mint Sauce
From The Cook County cook book, 1912
Serves 4
This gives a very fine flavor to lamb.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 226. The excerpt below is the record exactly as published.
mint sauce. — 'Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111. ROAST LAMB WITH MINT SAUCE.— If the roast is from the breas't, make a stuffing, fill the place made for the stuffing. Wipe the meat, dredge with salt, pepper and flour, and roast on a rack, basting often, and allowing 15 minutes to a lb. If more fat is required for basting, use butter. Serve hot on a platter with mint sauce. Mint Sauce. — 2 tablespoons" of green mint, chopped fine, soaked to remove all the gravel. Then mix, 1 tablespoon powdered sugar and Yi teacup of vinegar (
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Cook this with the app: pantry check, scaling, and the assistant.