Cassell's dictionary of cookery

Mint Julep, American (another way). — Put into a tumbler a dozen leaves of mint, young and fresh, with a tea- spoonful of sugar, and three table-spoonfiils of brandy or whiskey. Put some pounded ice into another tumbler, and pour from one tumbler to another, until the whole is thoroughly flavoured with the mint. A little pine-apple juice is an improvement. Drink through a reed. Time, ten minutes. Probable cost, 8d. Sufficient for one person. Mint Sauce. — Wash and free from grit three table-spoonfuls of young green mint, chop exceedingly fine, and put it in a sauce-tureen, with two table-spoonfuls of powdered lump sugar and a tea-cupful of vinegar. Mint sauce should be allowed to stand an hour or two before being used. Some persons prefer moist sugar for sweetening : in that case sck much would not be required. Probable cost, 3d. Mint Sauce (another way).— Spearmint (the true species, both for this and to boil with green peas) is a plant which becomes a weed in any but the driest and sandiest soils. In ordinary gardenground, it soon shows its encroaching disposition. It may be obtained early, by covering it with a cloche, bell-glass, or hand-light ; by putting a tuft into a frame or hot-bed ; or by growing it in-doors, in a pot, or mignonette box. Wash the sprigs of mint, to clear them from dust or rain-splashings ; let them dry on a napkin ; strip off the leaves, and chop them fine on a chopping-board. Fill your sauceboat one-quarter full of chopped mint ; pour over the mint vinegar equal to half the contents of the sauceboat. Drop in a few lumps of sugar, and let it stand at least an hour before serving, to extract the flavour of the herb. Before sending it to table, stir up all together. Mint sauce will keep for a time, bottled, and be just as good, if not better, than it was the first day. Mint Sauce (another way).— &'e Lamb, Sauce for. Mint Sauce, Green {see Green Mint Sauce). Mint, Season for Drying.— There are two kinds of mint — spearmint, used for culinary purposes, and peppermint, for medicinal uses or distilling. In the summer, during the months of June and July, the spearmint shovild be gathered on a dry day, dried gradually in a rather cool oven or in the shade, powdered, sifted, and bottled for winter use. Mint "Vinegar, Green (see Green Mint Vinegar). Minuten Fleisch. — Cut from the tender juicy part of a leg of veal a pound and a half, in sUces exceedingly thin, and from three to four inches square. Season each shce with salt and pepper, lay them in a deep dish, and poui" over them enough wine to cover. When they have steeped and imbibed the wine, dust them with flom- on both sides, and put them into a stewpan of dissolved butter ; add enough white stock to reach to half an inch above the meat. Squeeze in the juice of a lemon, and simmer with the lid closed. The meat should not boil hard, or it will be spoiled. Time, three hours to steep in wine ; five minutes to simmer after it has come to the boil. Sufficient for four or five persons.