COMMON MINT-SAUCE.
Two tablespoonsful of mint, one large tablespoonful of pale brown sugar, well mixed together, and a quarter of a pint of vinegar, stirred until the sugar is entirely dissolved.
STRAINED MINT SAUCE.
Persons with whom the mint in substance disagrees can have the flavour of the herb without it, by mixing the ingredients of either of the preceding receipts, and straining the sauce after it has stood for two or three hours; the mint should be well pressed when this is done. The flavour will be the more readily extracted if the mint and sugar are well mixed, and left for a time before the vinegar is added.
FINE HORSERADISH SAUCE.
(To serve with cold, roast, stewed, or boiled beef.)
The root for this excellent sauce should be young and tender, and grated down on a very fine bright grater, quite to a pulp, after it has been washed, wiped, and scraped free from the outer skin. We have given the proportions for it in the preceding chapter, but repeat them here.
Horseradish, 2 heaped tablespoonsful; salt, 1 moderate teaspoonful; rich cream, 4 tablespoonsful; good vinegar, 3 dessertspoonsful (of which one may be chili vinegar when the root is mild.) When the other ingredients are smoothly mingled, the vinegar must be stirred briskly to them in very small portions. A few drops of garlic or shalot vinegar can be added to them when it is liked.
COLD MAÎTRE D’HÔTEL, OR STEWARD’S SAUCE.
Work well together until they are perfectly blended, two or three ounces of good butter, some pepper, salt, minced parsley, and the strained juice of a sound lemon of moderate size. The sauce thus prepared is often put into broiled fish; and laid in the dish under broiled kidneys, beef-steaks, and other meat.