Take a large bunch of young green mint; if old the taste will be
unpleasant. Wash it very clean. Pick all the leaves from the
stalks. Chop the leaves very fine, and mix them with cold vinegar,
and a large proportion of powdered sugar. There must be merely
sufficient vinegar to moisten the mint well, but by no means
enough to make the sauce liquid.
It is only eaten in the spring with roast lamb. Send it to table
in a sauce-tureen.