Mint Sauce
From The Appledore cook book (1880).
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A historical recipe
The Appledore cook book, by Maria Parloa (1880).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 7 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Chop fine half a cupful of mint, and add to it a cup of vinegar and a spoonful of sugar.
- Bread Sauce, Ilalf a pint of grated bread crumbs, one pint of milk, and one onion.
- Boil this until the sauce is siQpoth, then take out the onion and stir in two spoonfuls of butter, and salt and pepper.
- Boil up once, and serve.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Wooden spoon