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.
- 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
Chef Wood
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- ¼ c chopped mint leaves, ½ c vinegar, ¼ c water, ¼ c brown or granulated sugar.
- Cook all ingredients in saucepan over very slow fire for about ½ hr;
- do not allow to boil;
- serve hot.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board