MINT SAUCE • DICTIONARY ONE.COM • Definition of Mint sauce

Add this Dictionary
to your website!
See more options...

/mɪnt sɔs/ Listen

noun

Mint n. (Bot.) The name of several aromatic labiate plants, mostly of the genus Mentha, yielding odoriferous essential oils by distillation. See Mentha. Note: Corn mint is Mentha arvensis. Horsemint is Mentha sylvestris, and in the United States Monarda punctata, which differs from the true mints in several respects. Mountain mint is any species of the related genus Pycnanthemum, common in North America. Peppermint is Mentha piperita. Spearmint is Mentha viridis. Water mint is Mentha aquatica.

Mint camphor. (Chem.) See Menthol.

Mint julep. See Julep.

Mint sauce, a sauce flavored with spearmint, for meats.

Mint sauce n.

A sauce of vinegar and sugar flavored with spearmint leaves.

Money. (Slang, Eng.)

See images of 'Mint sauce'

Etymology of 'Mint sauce'

Collaborative International Dictionary of English 0.48

Share |

Add this dictionary
to your browser search bar

"Mint sauce" Quotes from Famous Books

... accompaniments of roasted meat, green mint sauce (No. 303), a salad (Nos. 372 and 138*), is commonly added; and some cooks, about five minutes before it is done, sprinkle it with a little fresh gathered and finely minced parsley, or No. 318: lamb, and all young meats, ought to be thoroughly done; therefore do ...

— The Cook's Oracle; and Housekeeper's Manual • William Kitchiner

... word about strawberry shortcake," rejoined the General, like a guilty child, "and this attack is due to an entirely different cause. I dined at the Blands' on Sunday, and Miss Mitty gave me mint sauce on my lamb. I never ...

— The Romance of a Plain Man • Ellen Glasgow

... Attorney Case expected to smell mint sauce, and as the covers were taken off the dishes he looked around for lamb, but ...

— Young Folks Treasury, Volume 3 (of 12) - Classic Tales And Old-Fashioned Stories • Various

... usual accompaniments of roasted meat, green mint sauce (No. 303), a salad (Nos. 372 and 138*), is commonly added; and some cooks, about five minutes before it is done, sprinkle it with a little fresh gathered and finely minced parsley, or No. 318: lamb, and all young meats, ought to be thoroughly done; therefore do not take either lamb ...

— The Cook's Oracle; and Housekeeper's Manual • William Kitchiner

... salt in the pan, add just enough water to keep the pan from burning until enough of its own fat has fried out to use for basting. Baste at least every 10 minutes; allow 15 minutes to every pound in a very hot oven. Serve with mint sauce. ...

— Public School Domestic Science • Mrs. J. Hoodless