dinner
Mint Sauce for Lamb
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 45. The excerpt below is the record exactly as published.
Mint Sauce for Lamb. Take three tablespoonfuls of chopped leaves of green mint, 62 STANDARD COOKERY. three tablespoonfuls of brown sugar, and put into a basin with half a pint of brown vinegar; stir it well up, add one salt- spoonful of sa
Cook this with the app: pantry check, scaling, and the assistant.