- 4 tablespoons of chopped mint.
- 2 tablespoons of sugar (or a little less).
- 1 gill vinegar.
Wash and pick over the mint, which must be quite fresh, and chop it rather fine; then place in a mortar, add the sugar, and pound well together until thoroughly incorporated; stir in the vinegar, and pour into the Sauce-boat or jar.
Note.—A covered receptacle should be used, and the Sauce is improved by being made some hours before required.
New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)