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Mint Sauce, for Lamb

Mint sauce, the accompaniment for roast lamb, and for it fresh young mint leaves should be used. Pick the best leaves from the stems until there are two tablespoonfuls, and chop them very fine. Mix these with two and one-half tablespoonfuls of sugar, four tablespoonfuls of vinegar and half a saltspoonful of salt, and let them stand several hours before serving.