Friday, December 23, 2011

Hot Mint Sauce

Put one pint of vinegar into a sauce-pan with four ounces of white sugar, and reduce by rapid boiling to half a pint, stirring to prevent burning; add a gill of cold water, and boil for five minutes; then add three tablespoonfuls of chopped mint, and serve with lamb.

Mint Sauce cold

Melt four ounces of brown sugar in a sauce boat with half a pint of vinegar, add three tablespoonfuls of chopped mint, and serve cold with roast lamb.

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