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(Sauces.) - (The Jewish Manual)

Mix vinegar with brown sugar, let it stand about an hour, then add
chopped mint, and stir together.

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Chop some mint fine; boil half a cup of vinegar with one tablespoon of
sugar; throw in the mint and boil up once; pour in a sauceboat and cool
off a little before serving.

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2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon lemon juice
1 tablespoon chopped parsley
Cream butter; add gradually seasoning, lemon juice, parsley and keep
cold until served.

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Mint Sauce

Four dessert spoons of chopped mint, two of sugar, one quarter pint of

vinegar. Stir all together; make two or three hours before needed.

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Mint Sauce

"Live bullion," says merciless Bob, "which I think

Would, if coined with a little _mint sauce_, be delicious."


Wash half a handful of nice, young, fresh-gathered green mint (to this

add one-third the quantity of parsley), pick the leaves from the stalks,

mince them very fine, and put them into a sauce-boat, with a teaspoonful

of moist sugar and four tablespoonfuls of vinegar.

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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.

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