Ingredients
- three tablespoonfuls of mint put two of white sugar
- six tablespoonfuls of good cider
Directions
1
Take fresh young spearmint leaves stripped from the stems; wash and drain them, or dry on a cloth. Chop very fine, put in a gravy boat, and to three tablespoonfuls of mint put two of white sugar; mix and let it stand a few minutes, then pour over it six tablespoonfuls of good cider or white-wine vinegar. The sauce should be made some time before it is to be used, so that the flavor of the mint may be well extracted. Fine with roast lamb.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg