Mint Sauce for Roasted Lamb
Origin: London, England
Source: Mary Randolph, 1824
Ingredients
- mint
- vinegar
- sugar
Instructions
- The fore-quarter should always be roasted and served with mint sauce in a boat.
- Chop the mint small and mix it with vinegar enough to make it liquid, then sweeten it with sugar.
- The hind-quarter may be boiled or roasted, and requires mint sauce; it may also be dressed in various ways.