Ingredients
- twelve stalks of mint
- two table-spoonfuls of sugar
Directions
1
Take the leaves from twelve stalks of mint, wash them and
2
mince them very small. Mix well in a small tea-cupful of
3
vinegar ; same quantity of water, with two table-spoonfuls of
4
sugar. Serve in a sauce-boat with roast lamb, either hot or
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive