Sufficient to serve with a middling-sized joint of lamb

Note: Where green mint is scarce and not obtainable, mint vinegar may be substituted for it, and will be found very acceptable in early spring.

  1. 4 dessertspoonfuls of chopped mint
  2. 2 dessertspoonfuls of pounded white sugar
  3. 1/4 pint of vinegar
  • Wash the mint, which should be young and fresh-gathered, free from grit
  • Pick the leaves from the stalks
  • Mince them very fine, and put them into a tureen
  • Add the sugar and vinegar
  • Stir till the sugar is dissolved

  • This sauce is better by being made 2 or 3 hours before wanted for table, as the vinegar then becomes impregnated with the flavour of the mint. By many persons, the above proportion of sugar would not be considered sufficient; but as tastes vary, we have given the quantity which we have found to suit the general palate.

    Source: The Book of Household Management by Isabella Beeton (1859)

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