Skilled Chefs

The International Jewish Cook Book: SAUCES FOR MEATS


Chop some mint fine; boil half a cup of vinegar with one tablespoon of sugar; throw in the mint and boil up once; pour in a sauceboat and cool off a little before serving.

Recipe from the "The Jewish Manual" book (Free Electronic Text).

Amazon Associate
12 Users Online

Copyright © 2007 - 2022. All Rights Reserved.