Mint Sauce
Two tablespoonfuls of green mint, chopped fine; a tablespoonful of brown sugar (or more, according to taste); and not far from a tumblerful of vinegar.
Every food on the Victorian table gets its history, its etymology and a strong opinion — the wittiest cookery book of 1877, written in secret by a Times leader-writer and named for London's most fashionable restaurant.
Two tablespoonfuls of green mint, chopped fine; a tablespoonful of brown sugar (or more, according to taste); and not far from a tumblerful of vinegar.