Superior Mint-Sauce

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
For the sauce
Instructions (8)
  1. Strip the mint leaves from the stems.
  2. Wash the leaves with great nicety.
  3. Drain them on a sieve, or dry them in a cloth.
  4. Chop the mint leaves very fine.
  5. Put the chopped mint into a sauce-tureen.
  6. Add two heaped tablespoonsful of pounded sugar to the mint.
  7. Let the mint and sugar remain a short time well mixed together.
  8. Pour six tablespoonsful of good vinegar to them gradually.
Original Text
SUPERIOR MINT-SAUCE. (To serve with lamb.) The mint for this sauce should be fresh and young, for when old it is tough and indigestible. Strip the leaves from the stems, wash them with great nicety, and drain them on a sieve, or dry them in a cloth; chop them very fine, put them into a sauce-tureen, and to three heaped tablespoonsful of the mint add two of pounded sugar; let them remain a short time well mixed together, then pour to them gradually six tablespoonsful of good vinegar. The sauce thus made is excellent, and far more wholesome than when a larger proportion of vinegar and a smaller one of sugar is used for it; but, after the first trial, the proportions can easily be adapted to the taste of the eaters.
Notes
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