1 teacupful of vinegar, 1 teacupful of water, 1 tablespoonful of sugar, 1 heaped-up tablespoonful of finely chopped mint. Mix all the ingredients well, and let the sauce soak at least 1 hour before serving.
Shred a bunch of mint fine, and then place in a saucepan and add Three-quarters cup of water, One-quarter cup of sugar. Bring to a boil and cook slowly for ten minutes. Add one-half cupful of white wine vinegar and remove from the fire. Let stand for one-half hour and then strain. Leftover portions may …
Chop some mint fine; boil half a cup of vinegar with one tablespoon of sugar; throw in the mint and boil up once; pour in a sauceboat and cool off a little before serving.