Sufficient to serve with a middling-sized joint of lamb.
Note.—Where green mint is scarce and not obtainable, mint vinegar may be substituted for it, and will be found very acceptable in early spring.
[Illustration: MINT.]
MINT.—The common mint cultivated in our gardens is known as the Mentha viridis, and is employed in different culinary processes, being sometimes boiled with certain dishes, and afterwards withdrawn. It has an agreeable aromatic flavour, and forms an ingredient in soups, and sometimes is used in spring salads. It is valuable as a stomachic and antispasmodic; on which account it is generally served at table with pea-soup. Several of its species grow wild in low situations in the country.
MINT VINEGAR.
470. INGREDIENTS.—Vinegar, mint.
Mode.—Procure some nice fresh mint, pick the leaves from the stalks, and fill a bottle or jar with them. Add vinegar to them until the bottle is full; cover closely to exclude the air, and let it infuse for a fortnight. Then strain the liquor, and put it into small bottles for use, of which the corks should be sealed.
Seasonable.—This should be made in June, July, or August.
MIXED PICKLE.
(Very Good.)