The Cooking Manual of Practical Directions for Economical Every-Day Cookery

occasionally with the drippings flowing from it. When done serve it with a gravy-boat full of mint sauce. 95. =Mint Sauce cold.=--Melt four ounces of brown sugar in a sauce boat with half a pint of vinegar, add three tablespoonfuls of chopped mint, and serve cold with roast lamb. 96. =Hot Mint Sauce.=--Put one pint of vinegar into a sauce-pan with four ounces of white sugar, and reduce by rapid boiling to half a pint, stirring to prevent burning; add a gill of cold water, and boil for five minutes; then add three tablespoonfuls of chopped mint, and serve with lamb. 97. =Roast Pork with Apple Sauce.=--Neatly trim a loin of fresh pork weighing about six pounds; put it into a dripping pan on three bay leaves, quarter of an ounce of parsley, one ounce of onion, and the same quantity of carrot sliced, and roast it about twenty minutes to each pound; when half done, season it with salt and pepper; when brown, serve it with a border of Parisian potatoes, prepared according to receipt No. 2, and send it to the table with a bowl of apple sauce. 98. =Apple Sauce.=--Pare and slice one quart of good tart apples; put them into a sauce-pan with half a pint of cold water; stir them often enough to prevent burning, and simmer them until tender, about twenty minutes will be long enough; then rub them through a sieve with a wooden spoon, add a saltspoonful of powdered cloves, and four ounces of sugar, or less according to the taste; serve in a bowl, with the roast pork. 99. =Roast Turkey with Cranberry Sauce.=--Choose a fat tender turkey weighing about six or seven pounds; pluck it, carefully remove the pin-feathers, singe the bird over the flame of an alcohol lamp, or a few drops of alcohol poured on a plate and lighted; wipe it with a damp towel and see that it is properly drawn by slitting the skin at the back of the neck, and taking out the crop without tearing the skin of the breast; loosen the heart, liver,