Mint Sauce
Credit: James Baigrie
This recipe was adapted from Mrs. Beeton's Book of Household Management, first published in 1861.
2 ¼ cups fresh mint leaves
1 heaping tbsp. sugar
2 pinches of salt
¼ cup boiling water
1 cup white vinegar
1. Finely chop 2 1/4 cups fresh mint leaves, then put into a medium-size heatproof bowl.
2. Add 1 heaping tbsp. sugar and 2 pinches of salt, then pour 1/4 cup boiling water over mint, stirring until sugar and salt dissolve.
3. Set aside to cool. Add 1 cup white vinegar, cover, and set aside for 1 hour.
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