Name: Mint Sauce for Lamb
Ingredients: two tablespoonfuls of the minced leaves put eight of vinegar; vinegar

Mint Sauce for Lamb

Ingredients

two tablespoonfuls of the minced leaves put eight of vinegar
vinegar

Directions

Make the sauce

Wash and finely chop some green spearmint.
Add two tablespoonfuls of minced leaves, eight teaspoons of vinegar, and a little brown sugar.

Serve

Serve cold.

By Des Moines. Plymouth church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Spearmint leaves: Supplies the fresh, aromatic mint flavour that defines the sauce.
Vinegar: Adds acidity that gives the sauce its sharp, tangy bite.
Brown sugar (in the method): Adds sweetness that balances the sharpness of the vinegar.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.