Mediterraneandinner
Mint Sauce for Lamb
From Virginia Cookery-book, 1884
Serves 4
This sauce is indispensable for young lamb in spring.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 58. The excerpt below is the record exactly as published.
Mint Saucb fob Lamb. Gather a few sprigs of branch mint, pick off the tender young leaves after washing the mint clean ; lay them in a plate and chop up fine with a common dinner-knife ; put the mint in the bottom of a sauce-boat, add a full table-spoonful of white sugar, two table-spoonfuls of vin- egar, and half a gill of ice-water
Cook this with the app: pantry check, scaling, and the assistant.