MINT SAUCE, to serve with Roast Lamb

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Ingredients 4 ingredients

Contains Sulphites Read from the ingredients, not verified. Check labels.

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.

469.
INGREDIENTS.--4 dessertspoonfuls of chopped mint, 2 dessertspoonfuls of pounded white sugar, 1/4 pint of vinegar.
Mode.--Wash the mint, which should be young and fresh-gathered, free from grit;
pick the leaves from the stalks, mince them very fine, and put them into a tureen;
add the sugar and vinegar, and stir till the former is dissolved.
This sauce is better by being made 2 or 3 hours before wanted for table, as the vinegar then becomes impregnated with the flavour of the mint.
By many persons, the above proportion of sugar would not be considered sufficient;
but as tastes vary, we have given the quantity which we have found to suit the general palate.
Sufficient to serve with a middling-sized joint of lamb.
Note.--Where green mint is scarce and not obtainable, mint vinegar may be substituted for it, and will be found very acceptable in early spring.
MINT.--The common mint cultivated in our gardens is known as the Mentha viridis, and is employed in different culinary processes, being sometimes boiled with certain dishes, and afterwards withdrawn.
It has an agreeable aromatic flavour, and forms an ingredient in soups, and sometimes is used in spring salads.
It is valuable as a stomachic and antispasmodic;
on which account it is generally served at table with pea-soup.
Several of its species grow wild in low situations in the country.