Mint Sauce
From Handbook of practical cookery, 1886
Serves 1
Designed for roast spring lamb. White wine can substitute for cold water.
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 116. The excerpt below is the record exactly as published.
MINT SAUCE — TARTARS SAUCE. 175 tea-spoonful of white pepper, one half tea-spoonful of salt, two table-spoonfuls of capers. Put the butter into a small sauce-pan and let it melt. Stir into this the flour and the milk ; when this comes to the boiling-point, by degrees pour in the water. Let the mixture again boil up, season with the pepper and salt, and let all boil together for two minutes. At the end of this time throw in the capers and remove the sauce-pan from the fire, the sauce being now ready for use. NOTE. — When this sauce is prepared to be used with a leg of mutton, a half pint of the liquor from the boiling meat may be substituted for the cold water with excellent flavouring effect. Mint Sauce. — Two table-spoonfuls of chopped mint, six table-spoonfuls of vinegar, two table-spoonfuls of cold water, three table-spoonfuls of sugar
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