Press the mint with a tablespoon to extract the flavour, let it stand till it is quite cold, and then add three or four tablespoonfuls of malt vinegar, stir it up, and the sauce is ready.

The quantity of vinegar added is purely a matter of taste, but a teaspoonful of chopped mint floating in half a pint of vinegar is no more mint sauce than dipping a mutton chop in a quart of boiling water would be soup in ordinary cookery.
MUSHROOM SAUCE, WHITE .-- Mushroom sauce can be made from fresh mushrooms or tinned mushrooms.

When made from fresh they must be small button mushrooms, and not those that are black underneath.

They must be peeled, cut small, and have a little lemon juice squeezed over them to prevent them turning colour, or they had still better be thrown into lemon juice and water.

They must now be fried in a frying-pan with a small quantity of butter till they are tender, and then added to a little thickened milk, or still better, cream.