MINT SAUCE, to serve with Roast Lamb

Ingredients

• 4 dessertspoonful chopped mint
• 2 dessertspoonful pounded white sugar
• 1/4 pint vinegar

Instructions

1. Wash the mint, which should be young and fresh-gathered, free from grit; pick the leaves from the stalks, mince them very fine, and put them into a tureen;
2. add the sugar and vinegar, and stir till the former is dissolved.
3. This sauce is better by being made 2 or 3 hours before wanted for table, as the vinegar then becomes impregnated with the flavour of the mint.
4. By many persons, the above proportion of sugar would not be considered sufficient; but as tastes vary, we have given the quantity which we have found to suit the general palate.