Serve this with all cold meats.
[136—MINT SAUCE]
Cut finely, [Julienne-fashion], or chop, two oz. of mint leaves. Put these in a bowl with a little less than one oz. of white cassonade or castor sugar, one-quarter pint of fresh vinegar, and four tablespoonfuls of water.
Special sauce for hot or cold lamb.
[53]
][137—OXFORD SAUCE]
Make a Cumberland sauce according to No. [134], with this difference: that the [Julienne] of orange and lemon rinds should be replaced by rasped or finely-chopped rinds, and that the quantities of same should be less, i.e., two-thirds of a teaspoonful of each.
[138—HORSE-RADISH SAUCE]
Dilute one tablespoonful of mustard with two tablespoonfuls of vinegar in a basin, and add one lb. of finely-rasped horse-radish, two oz. of powdered sugar, a little salt, one pint of cream, and one lb. of bread-crumb steeped in milk and pressed. Serve this sauce very cold.
It accompanies boiled and roast joints of beef.