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Mint Sauce

Take fresh, young mint, strip leaves from stems, wash, drain on a sieve, or dry them on a cloth; chop very fine, put in a saucetureen, and to three heaped table-spoons mint add two of pounded sugar; let remain a few minutes well mixed together, and pour over it gradually six table-spoons of good vinegar. If members of the family like the flavor, but not the substance of the mint, the sauce may be strained after it has stood for two or three hours, pressing it well to extract all the flavor. It is better to make the sauce an hour or two before dinner, so that the vinegar may be impregnated with the mint. The addition of three or four table-spoons of the liquor from the boiling lamb is an improvement.