To Roast the Fore-Quarter, &C

The fore-quarter should always be roasted and served with mint sauce in a boat; chop the mint small and mix it with vinegar enough to make it liquid, sweeten it with sugar.

Original Recipe

The fore-quarter should always be roasted and served with mint sauce in a boat; chop the mint small and mix it with vinegar enough to make it liquid, sweeten it with sugar. The hind-quarter may be boiled or roasted, and requires mint sauce; it may also be dressed in various ways.

Ingredients

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  • chopped small mint
  • vinegar
  • sugar

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Instructions

  1. 1

    The fore-quarter should always be roasted and served with mint sauce in a boat; chop the mint small and mix it with vinegar enough to make it liquid, sweeten it with sugar.

  2. 2

    The hind-quarter may be boiled or roasted, and requires mint sauce; it may also be dressed in various ways.

Sources & Citations

Sources included so you can explore further.

Recipe by mary-randolph from The Virginia Housewife; Or, Methodical Cook (1824)