Modern cookery for private families

in fresh butter, some of a very pale brown and others a deeper colour; dry them well, and place them alternately round the dish that is to be garnished. They may be made to adhere to the edge of the dish when they are required for _ornament_ only, by means of a little flour and white of egg brushed over the side which is placed on it: this must be allowed to dry before they are served. For SWEET-PUDDING SAUCES, see Chapter XX. ------------------------------------------------------------------------ CHAPTER VI. =Cold Sauces, Salads, etc.= SUPERIOR MINT-SAUCE. (_To serve with lamb._) THE mint for this sauce should be fresh and young, for when old it is tough and indigestible. Strip the leaves 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; let them remain a short time well mixed together, then pour to them gradually six tablespoonsful of good vinegar. The sauce thus made is excellent, and far more wholesome than when a larger proportion of vinegar and a smaller one of sugar is used for it; but, after the first trial, the proportions can easily be adapted to the taste of the eaters. COMMON MINT-SAUCE. Two tablespoonsful of mint, one _large_ tablespoonful of pale brown sugar, well mixed together, and a quarter of a pint of vinegar, stirred until the sugar is entirely dissolved. STRAINED MINT SAUCE. Persons with whom the mint in substance disagrees can have the flavour of the herb without it, by mixing the ingredients of either of the preceding receipts, and straining the sauce after it has stood for two or three hours; the mint should be well pressed when this is done. The flavour will be the more readily extracted if the mint and sugar are well mixed, and left for a time before the vinegar is added. FINE HORSERADISH SAUCE. (_To serve with cold, roast, stewed, or boiled beef._) The root for this excellent sauce