Mint Sauce

Ingredients

• 4 tablespoons green mint leaves, finely minced
• 1 tablespoon sugar
• 1 cup vinegar
• 1 teaspoon salt

Method

1. 1

   For lamb only, mint sauce is proper.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 61. The excerpt below is the record exactly as published.

1 teaspoon salt. 1 tablespoon thyme or summer savory, i teaspoon pepper. i teaspoon onion juice. 1 e£rcf. 2 tablespoons butter, melted in 1 cup hot water. P • 8 e PURITy nore Bread and Better Bread VBAL snw Follow recipe for Beef Stew. VEAL CUTLETS l.ro.-n .icely on both side? Co e Ld cook I'lv Z ,T"'^ ^^ "L/-^^^ ^^'^^^^' P^*= ^" "^^ "^^^^ '-^"d I'or gravv into the fat in th; pan and ^ Xt of ,w ^ -n ""Tl'^f- ^^'' ^ tablespoons of Purl/!/ Flour pour over the meat, or serve ^^^.^rasp:! red' "''' ''''' ''' '' '''''' ^^ ' '''''■ ^--^ ^° ta'te and VEAL LOAF 3 pounds lean veal. i pound fat salt pork. 1 egg, 4 rolled crackers. 4 tablespoons cream. * tablespoon lemon 1 tablespoon salt. 1 teaspoon pepper. Few drops onion juice. juice. Wipe veal remove skin and membranes and chop fine with the salt norV to-ether, pack into a bread pan, brush with white of e-e- and HH-p In i ^/ >, T^ "*'' lu-redients melted butter. Eemove from' pan and cut na thin slices'^fi servi;. ^ ^ ^"' '^ ^°^^^' ^^^^^^° ''^'^ Mix all in;jredicnts VEAL CAKE A few slices of cold roast veal, a few slices of cnlrl hnm o u„^i u -t j parslev. a little sweet pepper, good'gravy. ^Cu?o°ft ^H tte\" iw?„S' frt^li elf atTfir"™' I T ^""'T^ " ''""y '"°"'''' ''y ^"1. ham, e?.5s arf parsley i i lave" wiU » HhV I'/^S' each,.a„d when all ,s ,.. the n,ouh,, fill with strong siek or Lpic^el';y!'^lrtVh»VSr;h»T„ld SWEETBREADS Soak the sweetbreads in cold salted water for i hour simmer thpin fnr 9n rv,- , -n • with cold water for a mmute or two. Renaove any membr^n s ce rnftl wit '''*' n ^''^? ^"'^ ^°^" pepper, place slices on hot broiler over quick fire and broi? minutes turf nlnL'^" V^^ '"^^ ^^^ spread with butter and serve with peas and toast. After paToSmg t d bfaS /Telt: ^°' ^^^ served in many ways: in cream sauce, dipped in egg and then in crSmbs anrfrfe^TnTot fat ^ Page One Hundred and T«n .-s'^ ypuRiiy FUQUR V« More Bread and Better Bread SWEETBREAD SAUXfi Procure 2 large sweetbreads, prepare them arxd ^,^^^:^'' ^ ^^t^^Vl^ Purity Flour, dip in beaten egg and cover with fine f^^^l ^^/is melted Tt in the sweetbreads, cover saucepan, just large enough to receive them, ^s soon as he U ttei s me_^^^^ put ^^ ^ -L:1^^^I.^l ^i^';^:::t^J^^r^:^^^^ and gam^h J. watercress. SWEETBREADS IN CASES 2 pairs sweetbreads. 1 can mushrooms. 1 cup cream. 5 cup milk. 1 tablespoon butter. i tablespoon Purity Flour. i teaspoon salt. Few grains cayenne. rarboil sweetbreads and remove membranes f 1--^-;;-;^^^^^ ^ s^aWed"^^ rooms and cut each mto 4 pieces. Melt butter, add flour and --<^-^S;J,^^^^ and cook and cream slowly, cook together until smooth. To this add tne sweeiuiea for 5 minutes. Serve in patty shells or timbales. Mnttm nnh ffiamb ROAST LAMB I,e„,ove caul, wipe n,eat carefu... spn„k.e vnU. -U -a p.„er place .n «^hot "-ting pa„,^redge removed and the meat stuffed before roasting, if desired. Make gravy in pan in which meat was cooked. MINT SAUCE 4 tablespoons green mint leaves, finely minced. 1 tablespoon sugar. For lamb only mint sauce is proper. J cup vinegar

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