Mint Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Chop sufficient freshly picked and well-washed mint to fill a quarter of a pint measure, then mix with it a quarter of a pint of French vinegar, half a gill of cold water, and one and a half ounces...
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring cup
- Mixing bowl
- Spoon
Ingredients
- castor sugar
- cold water
- french vinegar
- mint
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