We all know badly made mint sauce, which has a heavy deposit of coarse sugar, and requires to be stirred when served to each person. If made as follows, the flavour will be very fine, and the sugar will not sink to the bottom of the tureen :-

Wash and chop very fine the leaves of fresh green mint, about a large tablespoonful, put it into the sauce tureen with a gill of water and allow it to stand one hour. Mix in by degrees four ounces of raw sugar, or as much as the water will dissolve, this done, add sufficient vinegar to give the required sharpness, observing that mint sauce should not be too acid.