Duchesne Record | 1914-08-28 | Page 8 | Sauce with Lamb

Sauce With Lamb Chop fine tine a half handful of green mint Put Into a bowl add a little lemon Juice and rub into a paste Chop fine one large green pepper Put Into another bowl add a little lemon Juice and rub to a paste Empty the bowl of mint Into the bowl of green pepper Put into another bowl add a ful of salt a teaspoonful of or fine white sugar and more lemon Juice until a thick green liquid Is produced Stir this constantly then pour Into a shallow shallow shallow low dish and serve This sauce must be served as soon as It Is prepared or orthe orthe orthe the piquancy will bo he lost It Is an excellent excellent excellent ex ex- ex- ex sauce for cold meats fowl or game