Title: Mint Sauce
Categories: Sauce British
Yield: 1 Pint

2	tb	Mint; finely chopped
1	c	Boiling vinegar
4	tb	;Water
1/2	ts	Salt
1/4	ts	Pepper
1	tb	Brown sugar

: Pour the boiling vinegar over the mint, add the cold water, salt, pepper and sugar. Stir until the sugar dissolves and leave in a cool place for at least 1 hour before serving, so that the mint can flavour the vinegar thoroughly.

Traditional, adapted by: Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove Press, 1973 ISBN 0-8021-3296-0 Typos by Jeff Pruett

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