415. Mint Sauce

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Chop three tablespoonfuls of green mint, put it into a basin with three of brown sugar, half a teaspoonful of salt, a quarter of pepper, and half a pint of vinegar. Use it with roast lamb; also good with cold meat and poultry.

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