MINT SAUCE
- ¼ cup chopped mint leaves
- ½ cup vinegar
- ¼ cup water
- ¼ cup sugar
Cook all ingredients in sauce pan over very slow fire for about one-half hour. Do not allow to boil. Serve hot.
HORSE-RADISH SAUCE
- 2 tablespoons butter
- 2 tablespoons grated horse-radish
- 1 tablespoon thick cream
- ½ teaspoon lemon juice
Cream butter, add horse-radish, cream and lemon juice. Keep very cold until served.