Mint Sauce
- 1 teacupful of vinegar, boiling hot
- 4 tablespoonfuls of chopped green mint
- 2 tablespoonfuls of sugar
Heat a teacupful of vinegar hot to the point of boiling; put four tablespoonfuls of chopped green mint in a bowl, add two tablespoonfuls of sugar, and pour atop them the hot vinegar. This sauce is better when made about an hour before using. Serve with roast lamb.
Submitted by Oct 2, 2009
15 min 30 min 45 min
15 min 30 min 45 min