Green Mint Sauce (No. 303)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Wash half a handful of nice, young, fresh-gathered green mint.
  2. If using parsley, add one-third the quantity of parsley to the mint.
  3. Pick the leaves from the stalks.
  4. Mince the mint leaves very fine.
  5. Put the minced mint (and parsley, if used) into a sauce-boat.
  6. Add a tea-spoonful of moist sugar.
  7. Add four table-spoonfuls of vinegar.
Original Text
Green Mint Sauce.—(No. 303.) Wash half a handful of nice, young, fresh-gathered green mint (to this some add one-third the quantity of parsley); pick the leaves from the stalks, mince them very fine, and put them into a sauce-boat, with a tea-spoonful of moist sugar, and four table-spoonfuls of vinegar. Obs.—This is the usual accompaniment to hot lamb; and an equally agreeable relish with cold lamb. If green mint cannot be procured, this sauce may be made with mint vinegar (No. 398).
Notes
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