Recipe: Mint Sauce

  •  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)