Mint Sauce for Roast Lamb
From Standard Paper-Bag Cookery, 1912
Perfect for roast lamb.
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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 35. The excerpt below is the record exactly as published.
Mint Sauce for Roast Lamb. — Put one cup of vine- gar and one rounding tablespoon of sugar together and stir in one-quarter cup of finely minced mint
Cook this with the app: pantry check, scaling, and the assistant.