To Roast the Fore-Quarter, &c

Name: To Roast the Fore-Quarter, &c
Cuisine: United States
Ingredients: vinegar; mint sauce; sugar

Preparation info

Difficulty
Easy

Appears in

The Virginia Housewife

By Mary Randolph

Published 1824

About

Method

The fore-quarter should always be roasted and served with mint sauce in a boat; chop the mint small and mix it with vinegar enough to make it liquid, sweeten it with sugar.

The hind-quarter may be boiled