MINT SAUCE, to serve with Roast Lamb

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Ingredients 4 ingredients

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

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.

Ingredients.—4 dessertspoonfuls of chopped mint, 2 dessertspoonfuls of pounded white sugar, ¼ 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.
Average cost, 3_d.
Sufficient to serve with a middling-size 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.