Thursday, May 26, 2011

Mint Sauce

4 tablespoons of chopped mint. 2 tablespoons of sugar (or a little less). 1 gill vinegar.

Wash and pick over the mint, which must be quite fresh, and chop it rather fine; then place in a mortar, add the sugar, and pound well together until thoroughly incorporated; stir in the vinegar, and pour into the sauce-boat or jar.

Note.--A covered receptacle should be used, and the sauce is improved by being made some hours before required.

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