Mint Sauce
Contributed by Irene Henry on Jan. 25, 1998
Source: Kander, Mrs. Simon, The Settlement Cookbook, The Settlement Cook Book
Co., Milwaukee, Wisconsin, 1946 ed.
1/4 cup chopped mint leaves
1/2 cup cider vinegar
1 tbs. Powdered sugar or \075 strained honey
- Add sugar to vinegar; when dissolved pour over mint and let stand thirty
minutes over slow fire to infuse. If vinegar is strong, dilute with water.
Serve hot over hot lamb.
- Or boil sugar and vinegar, throw in the mint leaves and let boil up once.
Set aside and serve cold with lamb.
- Or a few drops of mint extract may be added to vinegar and sugar without
boiling.
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Last Modified: May 21, 1998