Ingredients
- a large bunch of young green mint
Directions
1
Take a large bunch of young green mint; if old the taste will be unpleasant. Wash it very clean. Pick all the leaves from the stalks. Chop the leaves very fine, and mix them with cold vinegar, and a large proportion of powdered sugar. There must be merely sufficient vinegar to moisten the mint well, but by no means enough to make the sauce liquid.
2
It is only eaten in the spring with roast lamb. Send it to table in a sauce-tureen.
By Eliza Leslie ·
Recipe sourced from
gutenberg