Mint Sauce
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
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A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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
Chef Wood
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- 1 c fresh chopped mint, ¼ c sugar, ½ c vinegar.
- Use only leaves and tender tips of mint;
- dissolve the sugar and the vinegar;
- add mixture to the mint;
- let stand 1 hr and heat over water just before serving.
- If the vinegar is very strong, more sugar may be added.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board