Green Mint Sauce, For Roast Lamb

The mint for this sauce should be fresh and young, for the leaves when old are tough. Strip them 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; mix them well, and then add gradually six tablespoonsful of good vinegar. The sauce made thus is excellent, but Lisbon sugar can be used for it when preferred, and all the proportions can be varied to the taste. It is commonly served too liquid, and not sufficiently sweetened; and it will be found much more wholesome, and generally far more palatable made by this receipt.

Young mint minced, 3 heaped tablespoonsful; pounded sugar, 2 tablespoonsful; vinegar, 6 tablespoonsful.

Soubise. (French Receipt.)

Peel some fine white onions, and trim away all tough and discoloured parts; mince them small, and throw them into plenty of boiling water; when they have boiled quickly for five minutes, drain them well in a sieve, then stew them very softly indeed in an ounce or two of fresh butter, until they are dry and perfectly tender; stir to them as much bechamel as will bring them to the consistency of very thick peas soup, pass the whole through a strainer, pressing the onion strongly that none may remain behind, and heat the sauce afresh, without allowing it to boil. A small half-teaspoonful of pounded sugar is sometimes added to this soubise.

White part of onions, 2 lbs.: blanched 5 minutes. Butter, 2 ozs.: 30 to 50 minutes. Bechamel, 3/4 to 1 pint, or more.


These sauces are served more particularly with lamb or mutton cutlets, than with any other meats; but they would probably find many approvers if sent to table with roast mutton, or boiled veal. Half the quantity given above will be sufficient for a moderate-sized dish.

A Fine Sauce, Or Puree Of Vegetable Marrow

Pare one or two half grown marrows and cut all the seeds; take a pound of the vegetable, and slice it with one ounce of mild onion, into a pint of strong veal broth or of pale gravy; stew them very softly for nearly or quite an hour; add salt and cayenne, or white pepper, when they are nearly done; press the whole through a fine and delicately clean hair-sieve; heat it afresh, and stir to it when it boils about the third of a pint of rich cream. Serve it with boiled chickens, stewed or boiled veal, lamb cutlets, or any other delicate meat.. When to be served as a puree, an additional half pound of the vegetable must be used; and it should be dished with small fried sippets round it. For a maigre dish, stew the marrow and onion quite tender in butter, and dilute their with half boiling water and half cream.

Vegetable marrow, 1 lb; mild onion, 1 oz.; strong broth or pale gravy, 1 pint: nearly or quite 1 hour. Pepper or cayenne, and salt as needed; good cream from 1/4 to 1/3 of pint. For puree, 1/2 lb. more o marrow.