Mint Sauce from The Settlement Cook Book by Lizzie Black Kander
Add sugar to vinegar; when dissolved pour over mint and let stand thirty minutes over slow fire to infuse. If vinegar is strong dilute with water. Serve hot over hot lamb. Or boil sugar and vinegar...
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Ingredients
- 1 tablespoon powdered sugar
- ½ cup vinegar
- ¼ cup chopped mint leaves
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