Mint Sauce

Ingredients

• 1/2 c. mint leaves chopped fine
• 2 tbsp. powdered sugar
• 1 c. hot vinegar

Method

1. 1

   Dissolve the sugar in the vinegar and pour over the chopped mint leaves.

2. 2

   Let stand 30 minutes to infuse.

3. 3

   If the vinegar is very strong, dilute with water.

4. 4

   Serve hot.

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 72. The excerpt below is the record exactly as published.

mint sauce, cabbage, or creamed turnips. With saddle of mutton serve baked macaroni without cheese, peas, or asparagus tips. With cold mutton serve sliced tomatoes with French dressing. What to Serve with Lamb. — With roast lamb serve mint sauce, boiled rice, cucumbers, white or sweet potatoes, squash, parsnips, eggplant, new peas, or asparagus tips. With cold lamb serve lettuce, mint salad with French dressing. APPLICATION 1. Lamb Chops Broiled Method. — Wipe chops and put in red-hot frying pan. As soon as the under surface is seared, turn ahd sear the other side. Turn often, using spoon, so as not to pierce PROTEIN— VEAL, LAMB, MUTTON 167 surface. If liked rare, cook 6 minutes. Let chops stand on edge in the frying pan to brown the outside fat. When nearly cooked, sprinkle with salt. Drain on brown paper, spread with butter, and serve with Tomato Sauce. Rib chops which have the bone cut short and scraped clean nearly to the lean meat are called French chops. Chops for pan broiling should have the flank and most of the fat removed. 2. Breaded Veal Chops Method. — Wipe, trim off superfluous fat, sprinkle with salt and pepper, dip in crumbs, in Qgg, and then again in crumbs, and fry until well browned on each side. Care Fig. 23. \'eal: cuts from leg and loin. should be taken in turning not to shake off the crumbs. Cover closely and continue cooking over a low fire until thoroughly cooked and tender (15 to 20 minutes). Veal cutlets may be cooked in the same way. These may be cooked in deep fat. {Basis for 2, 1 chop or cutlet.) 3. Roast Lamb Method. — Wipe meat (leg of lamb), sprinkle with salt and pepper, place on a rack in dripping pan, and dredge meat and bottom of pan with flour. Place in hot oven, and 168 DOMESTIC SCIENCE baste as soon as the flour in the pan is brown and every 15 minutes afterward. Cook about 1% hours. If the flour in the pan burns, add a small quantity of water while the meat is cooking. Serve with Mint Sauce. 4. Mint Sauce 1/2 c. mint leaves chopped fine 2 tbsp. powdered sugar 1 c. hot vinegar

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