Superior Mint-Sauce
From Modern cookery, in all its branches, 1884
Serves 1
Adjust sugar and vinegar proportions to taste.
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 Modern cookery, in all its branches (1884) by Eliza Acton, page 140. The excerpt below is the record exactly as published.
SUPERIOR MINT-SAUCE. {To serve with lamh.') The mint for this sauce should be fresh and young, for when old it is tough and indigestible. Strip the leaves from the stems, wash them with great nicety, and drain them on a sieve, or dry them in a cloth ; chop them very fine, put them into a sauce-tureen, and to three heaped tablespoonsful of the mint add two of pounded sugar ; let them remain a short time well mixed together, then pour to them gradually six tablespoonsful of good vinegar
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