Superior Mint-Sauce from Modern Cookery for Private Families by Eliza Acton
The mint for this sauce should be fresh and young, for when old it is tough and indigestible. Strip the leaves from the stems, wash them with great nicety, and drain them on a sieve, or dry them in...
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Cooking tools:
- Fine-mesh sieve
- Kitchen towel
- Chef's knife
- Cutting board
- Sauce tureen
- Measuring spoon
Ingredients
- mint
- sauce-tureen
- leaves
- vinegar
- sugar
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