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Green Mint Vinegar

A piquant vinegar sauce for sheep meat etc. (Acton 1845, Cassell 1883 etc.)

Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

Slightly chop, or bruise, freshly-gathered mint, and put it into bottles; till them nearly to the necks, and add vinegar as for tarragon: in forty days, strain it off, and bottle it for use.
The mint itself, ready minced for sauce, will keep well in vinegar, though the colour will not be very good. The young leaves stripped from the stems, should be used for this preparation.

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