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MINT SAUCE (another way)

Spear-mint (the true species, both for this and to boil with green peas) is a plant which becomes a weed in any but the driest and sandiest soils. In ordinary garden-ground, it soon shows its encroaching disposition. It may be obtained early, by covering it with a bell-glass; by putting a tuft into a frame or hot-bed; or by growing it indoors, in a pot, or mignonette-box. Wash the sprigs of mint, to clear them from dust or rain-splashings; let them dry on a napkin; strip off the leaves, and chop them fine on a chopping-board. Fill your sauce-boat one-quarter full of chopped mint; pour over the mint vinegar equal to half the contents of the vessel. Drop in a few lumps of sugar, and let it stand at least an hour before serving, to extract the flavour of the herb. Before sending it to table, stir up all together. Mint sauce will keep for a time, bottled, and be just as good as, if not better than, it was the first day.

MINT SAUCE (another way). (See LAMB, SAUCE FOR.)