Bread, 4 oz.; butter, 2 oz.
FRIED BREAD FOR GARNISHING.
Cut the crumb of a stale loaf in slices a quarter of an inch thick; form them into diamonds or half diamonds, or shape them with a paste-cutter in any another way; fry them in fresh butter, some of a very pale brown and others a deeper colour; dry them well, and place them alternately round the dish that is to be garnished. They may be made to adhere to the edge of the dish when they are required for ornament only, by means of a little flour and white of egg brushed over the side which is placed on it: this must be allowed to dry before they are served.
For Sweet-pudding Sauces, see Chapter [XX].
CHAPTER VI.
Cold Sauces, Salads, etc.
SUPERIOR MINT-SAUCE.
(To serve with lamb.)
The mint for this sauce should be fresh and young, for when old it is tough and indigestible. Strip the leaves from the stems, wash them with great nicety, and drain them on a sieve, or dry them in a cloth; chop them very fine, put them into a sauce-tureen, and to three heaped tablespoonsful of the mint add two of pounded sugar; let them remain a short time well mixed together, then pour to them gradually six tablespoonsful of good vinegar. The sauce thus made is excellent, and far more wholesome than when a larger proportion of vinegar and a smaller one of sugar is used for it; but, after the first trial, the proportions can easily be adapted to the taste of the eaters.