When I was a wee sprog, like most small children, I was given simple jobs to do.
On Sundays, if Father was going walking/climbing, I was given the job of putting 'dubbin' on his boots. I loved it.
Sunday lunchtimes also involved small jobs. If we were eating Beef, it was my job to mix the Mustard. If we were eating Lamb, it was me who made the Mint Sauce.
The Mint grew in a large patch at the bottom of the garden. I would go down, pick some Nettles or Bracken, and return triumphantly to present it to my Mother, before revealing the actual Mint from behind my back. I continued doing this hilariously funny game for years.
I loved chopping the mint, using a large rounded knife to perform a rocking movement over the Mint to chop it as finely as possible. Then it was just a matter of adding the Vinegar and some Sugar, before filling our glass Mint Sauce Boat.
We ate Roast Lamb last night, hence the sauce. Delicious.
I found Coleman’s mustard powder on sale again.
ReplyDeleteIt's the best... but powerful!
DeleteExactly the same glass mint sauce boat as I had, and my mum's too. Mint from down the garden next to the rhubarb being forced under the old enamel bucket. Jimmy Clithero and B.F.P.O. forces favourites on the radio. Perfect Sunday.
ReplyDeleteTwo-way Family Favourites, Billy Cotton's Band Show, Wilfred Pickles. That was our entertainment. It sounds as if we had similar Sundays.
DeleteDid you also have to clean the chimney and lug the "night soil" bucket to the vegetable plot?
ReplyDeleteNo, I was born in Surrey. You're probably thinking of 'up north'.
DeleteLovely stuff! Reminiscent of my Sundays too.
ReplyDeleteAh... Sunday lunches!!!
DeleteSweet memory
ReplyDeleteI expect it was designed to get me out of the kitchen.
DeleteWAKEY WAKEY! I had Billy's autograph at one time. No idea what happened to it. I was 'in charge' of the mint garden as a small child so the smell of mint is very nostalgic for me.
ReplyDeleteBack in the early 60's we went on holiday to Italy, and in the town there were posters everywhere advertising a concert by Billy Cotton's Band, We were quite shocked. I love the smell of Mint; almost as much as Cumin.
DeleteWhat memories! My grandmother used to give me that job too. She had a special gadget for mincing it, it had a handle and contained multiple blades inside an open topped box shaped bit with a turny handle on one side. You'd stuff the mint into the box bit, turn the handle and the chopped mint would fall out of the bottom...gosh, I wonder if they even make those any more? Nowadays, I just bung it all in the food processor.
ReplyDeleteyou got me looking online Cro...here it is, one like this: https://www.ebay.co.uk/itm/257461906241?chn=ps&_ul=GB&mkevt=1&mkcid=28&google_free_listing_action=view_item
DeleteI know exactly what you mean. The Hi-Tech version of my method.
DeleteExactly the same as sue G above, my Nan gave me the job of mint sauce with that same gadget.
DeleteSunday meals were always special family meals. I wonder if anyone still has them.
ReplyDeleteThe salmon and mint sauce looks delicious. I typically use a lemon dill sauce on my salmon. Next time I will try mint.
We still have family meals all the time (when we can). There's nothing better.
DeleteTHAT'S NOT SALMON. It's some Butternut Squash that I roasted last night. The Mint Sauce was for the Roast Lamb, that is out of sight on the plate.
We also had roast pan yesterday but went with a middle eastern theme with coriander, cumin, urfa pepper, fennel, cardamom and sumac - mixed through a bit of yoghurt and then slathered on lamb shoulder. Put the lamb shoulder on a bed of sliced onions, garlic cloves and a lemon cut into chunks. Four hours, covered, at 155c. Take out the lamb and put half a jar of chickpeas and giant couscous into the pan for half an hour or so. I was amazing!
ReplyDeleteLove the mint sauce boat. We have an identical one.
That sounds wonderful. The combination of Lamb and Cumin is heaven-sent. I did anoint our Lamb with it.
DeleteThis reminds me of Sunday lunch at my Nana's house. She lived next door, was a wonderful gardener and made her own wine. The lamb always had her mint sauce. It's many many years since I've eaten lamb with mint sauce. I keep on saying I'll make it and never do. And it's so easy and we have a garden full of mint. Next time
ReplyDeleteI usually make it with dried Mint, that I make in France during the Summer months, but now I have a big patch of 'fresh' right outside the kitchen door, so I make it the proper way. Much better.
DeleteMint sauce always reminds me of Max telling me of when he and his sister as young children were tasked with making the mint sauce for a large family gathering decided there must be an easier way of chopping the mint. They chewed it then added the sugar and vinegar. They were the only ones that didn't have any. It also reminds me of when I was flatting and we had "the boyfriends" coming for a roast lamb lunch. All we had was a bottle of readymade mint sauce and found the cap was loose and it was full of ants. We poured it out and fished as many ants out as we could and served it anyway. Those were the days!
ReplyDeleteI hope you remember my own Mint Sauce. I can remember making it, as if it was yesterday. Max's version sounds delightful.
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