Mint Gravy Recipe by Ruth Paget
Makes 1½ cups
Ingredients:
-1 cup lamb pan juices
-2 tablespoons white vinegar
-1 teaspoon sugar
-1/4 cup finely chopped fresh mint
Steps:
1-Heat lamb pan juices, vinegar, and sugar to boiling.
2-Remove from the heat and add in finely chopped fresh mint.
3-Serve warm or room temperature.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
