Mint Sauce

Ingredients

• three heaped tablespoons mint
• two of pounded sugar
• six tablespoons of good vinegar
• three or four tablespoons of the liquor from the meat

Method

1. 1

   Chop mint leaves finely, mix with sugar, and let sit.

2. 2

   Pour vinegar over the mixture.

3. 3

   Strain if desired after a few hours.

4. 4

   Serve with boiled or roast lamb.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 96. The excerpt below is the record exactly as published.

Mint Sauce. — Take fresh young mint, strip leaves from stems, wash, drain on a sieve, or dry them on a cloth ; chop very fine, put in a sauce-tureen, and to three heaped tablespoons mint add two of pounded sugar ; let remain a few minutes well mixed together, and pour over it gradually six tablespoons of good vinegar. If members of the family like the flavor but not the substance of the mint, the sauce may be strained after it has stood for two or three hours, pressing it well to extract all the flavor. It is better to make the sauce two or three hours before dinner, so that the vinegar may be impregnated with the mint. Serve 'svith either boiled or roast lamb. The addition of three or four tablespoons of the liquor from the meat

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