Mint Sauce
From The "Queen" cookery books: Entrees, 1901
Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 106. The excerpt below is the record exactly as published.
Mint Sauce. — Take the tops of some young mint, washing and drying them carefully in a clean cloth, and mince them as finely as possible, being careful not to squeeze or crush them, or the flavour will be lost ; put them at once into the tureen with two tablespoonfuls of caster sugar to every three table- spoonfuls of minced min
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