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
  1. 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.
  2. Or boil sugar and vinegar, throw in the mint leaves and let boil up once. Set aside and serve cold with lamb.
  3. 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