MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Mint Sauce
  Categories: Sauces, Irish
       Yield: 4 servings
       3 lg Handfuls of mint leaves
            -(stems previously removed)
       3 t  Granulated sugar
       4 T  Wine vinegar
   (From “English Country Cooking at Its Best” by Caroline Conran.
   Villard, 1985).
   Wash and shake the mint leaves, sprinkle then with the sugar and chop
   them rather finely. Put in a bowl. Heat the vinegar and pour it over
   the mint. Add more sugar if you think the sauce is too sharp. Serve
   hot or cold with roasted lamb or other meat.
   Alternatives: Use lemon juice instead of vinegar and you can also add
   a little olive oil. This is not traditional mint sauce, being much
   less violent in flavor, but it is exceptionally good.