Mint sauce

[2] The later Roman writer Apicius gave a recipe for mint sauce which he said complemented the flavours of roast lamb (or suckling kid).

[6] In the Middle Ages green sauces made with mint or other herbs were common in French and Italian cuisine,[7] but their use declined as Europe entered the Modern Era.

[8] Louis-Eustache Ude commented in an 1816 recipe for roast lamb, "In France we serve it up with Maître d'Hôtel but in England you send up with gravy under it, and in a sauceboat mint-sauce with sugar and vinegar.

[12] In Spices, Salt and Aromatics in the English Kitchen (1970) Elizabeth David broadly agreed with Jack's recipe, but recommended using white wine vinegar as "less savage".

[13] In her Book of Mint (1993) Jackie French concurs with David, but suggests letting the cooked sauce stand for at least a day and preferably a month.