Mint Sauce
“Live bullion,” says merciless Bob, “which I think
Would, if coined with a little mint sauce, be delicious.”
Moore.
Wash half a handful of nice, young, fresh-gathered green mint (to this add one-third the quantity of parsley), pick the leaves from the stalks, mince them very fine, and put them into a sauce-boat, with a teaspoonful of moist sugar and four tablespoonfuls of vinegar.