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Lamb, Sauce For

Mint sauce is usually served with lamb. To make it, strip the leaves from some fresh young mint, wash and dry them well, and chop them as finely as possible. Put them into a tureen, and cover them with powdered sugar to the proportion of a table-spoonful of sugar to one and a half of mint. Let these remain for half an hour, then pour over them three table-spoonfuls of vinegar. If after a trial this sauce is found to be too sweet, a less proportion of sugar can be used; but it has been very generally approved when prepared as above. The vinegar is sometimes strained from the mint-leaves before being sent to table. Time, a few minutes to prepare. Probable cost, 3d. Sufficient for three or four persons.