Evening Republican, Volume 18, Number 135, Rensselaer, Jasper County, 9 June 1914 — Sauce With Lamb. [ARTICLE]

Sauce With Lamb.

Chop fine a half handful of green mint Put Into a bowl, add a little lemon juice and rub Into p paste. Chop fine one large green pepper. Put Into another bowl, add a little lemon jnlce and rub to a paste. Empty the bowl of mint Into the bowl of green pepper. Put Into another bowl, add a saltspoonfol of salt, a teaspoonful of fine white sugar and more lemon juice until a thick green liquid is produced. Stir this constantly, then pour Into a shallow dish and serve. This sauce must be served as soon as it is prepared or the piquancy will be lost It Is an excellent sauce for cold meats, fowl or game.