Recipes > Sauces & Spreads > Mint Sauces > Mint Sauce

Mint Sauce

(Spring lamb)


  • 1 bunch of mint
  • 1 tablespoonful of sugar
  • 3/4 cupful of vinegar


Rinse the mint in cold water; chop it very fine. Dissolve the sugar in the vinegar; add the mint and let stand for an hour, to infuse before using. If the vinegar is too strong, dilute it with cold water. If the sauce is wanted hot, heat the vinegar and sugar, and stir in the chopped mint just before serving.


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The Century Cook Book (1901).

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