Mint Sauce. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. In the morning make a good syrup of 1/4 pt. of cold water to 1/4 lb. of sugar.
  2. Do not cover the saucepan when you put it on the stove.
  3. Stir the syrup and let it come to the boil; skim well.
  4. It should stand 1/4 hour on the stove; then add 3 tablespoonfuls of French vinegar, and let it boil.
  5. Next set it aside to cool in a basin.
  6. Chop fine a handful of mint, and add it when the syrup is cold, for should the liquid be warm when mint is added, it will cease to look green.
Original Text
Mint Sauce. No. 2. (Mrs. Wellington. 1878.) In the morning make a good syrup of ¼ pt. of cold water to ¼ lb. of sugar. Do not cover the saucepan when you put it on the stove. Stir the syrup and let it come to the boil; skim well. It should stand ¼ hour on the stove; then add 3 tablespoonfuls of French vinegar, and let it boil. Next set it aside to cool in a basin. Chop fine a handful of mint, and add it when the syrup is cold, for should the liquid be warm when mint is added, it will cease to look green.
Notes
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