Mint Sauce

Ingredients

• a sufficiently large bunch of fresh green young mint to fill, when finely chopped, 2 or 3 tablespoonfuls
• the rind of a good-sized lemon
• 4 ounces of best French vinegar
• H ounces of fresh lemon-juice
• as much finely-powdered loaf-sugar as it will absorb

Method

1. 1

   Chop the mint and lemon rind finely and add to a sauce-tureen.

2. 2

   Combine vinegar, lemon juice, and sugar, then pour over the mint.

3. 3

   Let it stand for 1 hour.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 31. The excerpt below is the record exactly as published.

int Sauce. — Take a sufficiently large bunch of fresh green young mint to fill, when finely chopped, 2 or 3 tablespoonfuls. Chop the rind of a good-sized lemon very fine, and add to the mint in a sauce-tureen. To 4 ounces of best French vinegar add H ounces of fresh lemon-juice, and dissolve in this as much finely-powdered loaf-sugar as it will absorb

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