Recipes > Sauces & Spreads > Mint Sauces > Mint Sauce

Mint Sauce

Instructions

Take fresh young spearmint leaves stripped from the stems; wash and drain them, or dry on a cloth. Chop very fine, put in a gravy boat, and to three tablespoonfuls of mint put two of white sugar; mix and let it stand a few minutes, then pour over it six tablespoonfuls of good cider or white-wine vinegar. The sauce should be made some time before it is to be used, so that the flavor of the mint may be well extracted. Fine with roast lamb.

Print recipe/article only | Save to del.icio.us

Source

The White House Cookbook (1887)

Categories

Mint Sauces.