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wrote, "Most sheep had their lambs down in the warm valley grazing lands where the streams ran, and mint grew in abundance. Hence mint sauce with lamb." Mint sauce was being made in
England as early as the 3rd century, and the practice of serving it with lamb was well established in English cooking
148:
concurs with David, but suggests letting the cooked sauce stand for at least a day and preferably a month. Some earlier recipes left the mixture unboiled and did not let it stand. David commented that letting the finished sauce stand was, together with the use of brown sugar, the reason why Jack's
117:
wrote in 1936, "I think I am one of the very few French people who genuinely like mint sauce", and he reported his father's view: "'Do you mean to say that they really eat mint with lamb? ... What a funny country'".
79:
gave a recipe for mint sauce which he said complemented the flavours of roast lamb (or suckling kid). By the Middle Ages mint was commonly found in
European medicinal and kitchen gardens, as well as growing wild.
1094:
132:
130:, mint sauce contains chopped fresh mint, brown sugar, and malt vinegar, mixed with boiling water and left to stand for several hours before serving. In
64:
calls it "ery widely cultivated and used ... 'the mint' of cooks, the one commonly used for mint sauce and for flavouring new potatoes and peas, in
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58:). It is native to the Mediterranean area but is found in many other parts of Europe and in North America.
2255:
1736:
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472:
1365:
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175:
54:
There are many different species of mint, but the one used most widely in
Western cooking is spearmint (
38:
leaves soaked in vinegar, and a small amount of sugar. It is a traditional accompaniment to roast lamb.
1182:
46:
519:
113:
but in
England you send up with gravy under it, and in a sauceboat mint-sauce with sugar and vinegar.
2229:
1861:
1766:
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broadly agreed with Jack's recipe, but recommended using white wine vinegar as "less savage". In her
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wrote that mint "stirs up the mind to a greedy taste in meat". The later Roman writer
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The Roman
Cookery of Apicius: A Treasury of Gourmet Recipes and Herbal Cookery
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1566:
1480:
1420:
1341:
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646:
The French Cook; Or, The Art of
Cookery Developed in All its Various Branches
539:
515:
145:
91:
In the Middle Ages green sauces made with mint or other herbs were common in
1095:
A Collection of Above Three
Hundred Receipts in Cookery, Physick and Surgery
442:
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commented in an 1816 recipe for roast lamb, "In France we serve it up with
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Mint sauces may include fruits in their preparation, such as raspberries.
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Close-up of parsley mint sauce on
Spanish spice rubbed chicken
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1935:
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19:
213:
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600:
Redon, Odile; Françoise Sabban; Silvano
Serventi (2000).
34:
popular in the United
Kingdom, made from finely chopped
209:
602:
The Medieval Kitchen: Recipes from France and Italy
455:Spices, Salt and Aromatics in the English Kitchen
149:sauce was superior to "the routine English one".
133:Spices, Salt and Aromatics in the English Kitchen
83:On the origins of mint sauce, the food historian
2242:
99:, but their use declined as Europe entered the
1869:
682:
235:in South Asian cuisine may be made with mint
1876:
1862:
1383:Mrs. Beeton's Book of Household Management
689:
675:
429:
604:. Chicago: University of Chicago Press.
471:
415:. Westport: Greenwood Publishing Group.
45:
18:
560:
493:
126:According to Florence Jack in her 1914
2243:
1883:
1140:The Art of Cookery Made Plain and Easy
1116:The Cooks and Confectioners Dictionary
545:The Art of Cookery Made Plain and Easy
538:
514:
500:. Point Roberts: Hartley & Marks.
410:
1857:
1006:The Queen-like Closet or Rich Cabinet
713:
670:
622:The Silver Palate Good Times Cookbook
618:
449:
384:
382:
582:
278:
276:
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1359:Modern Cookery for Private Families
1174:The Experienced English Housekeeper
696:
639:
479:. Oxford: Oxford University Press.
13:
379:
14:
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662:
294:
271:
2225:
2224:
1347:A New System of Domestic Cookery
568:. London: Macdonald and Jane's.
212:
189:
174:
162:
1843:Rationing in the United Kingdom
391:
370:
361:
352:
343:
334:
321:
312:
303:
285:
262:
121:
88:before the mid-18th century.
1:
757:
255:
152:
71:The Ancient Roman naturalist
41:
1543:A Book of Mediterranean Food
1192:The Housekeeper's Instructor
1189:William Augustus Henderson (
477:The Oxford Companion to Food
413:Cooking in Europe, 1250–1650
61:The Oxford Companion to Food
7:
1737:Hugh Fearnley-Whittingstall
585:Cookery for Every Household
205:
128:Cookery for Every Household
10:
2272:
1183:The English Art of Cookery
404:
16:Sauce made of chopped mint
2220:
2194:
2146:
2085:
2014:
1891:
1807:
1782:
1767:A History of English Food
1719:
1712:
1647:
1525:
1518:
1393:
1334:
1327:
1230:Cottage or Shepherd's pie
1202:
1107:Mrs Mary Eales's Receipts
1085:
1078:
1028:
957:
950:
905:
870:
863:
778:
744:
733:
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548:. London: Hannah Glasse.
524:. London: HarperCollins.
1833:List of savoury puddings
1461:Steak and kidney pudding
1366:Charles Elmé Francatelli
1210:Bread and butter pudding
895:The Good Huswifes Jewell
435:Myself, My Two Countries
1828:List of English cheeses
1762:Clarissa Dickson Wright
1747:Antony Worrall Thompson
583:Jack, Florence (1914).
457:. London: Grub Street.
200:with yoghurt mint sauce
1838:List of sweet puddings
1823:List of English dishes
1431:Full English breakfast
1128:The Compleat Housewife
938:Trifle (without jelly)
494:Edwards, John (1984).
51:
24:
1700:Sticky toffee pudding
1162:The British Housewife
625:. New York: Workman.
619:Rosso, Julie (1985).
49:
22:
1670:Chicken tikka masala
1506:Worcestershire sauce
1235:Cumberland rum nicky
994:The Accomplisht Cook
411:Albala, Ken (2006).
2047:Orange flower water
1685:Knickerbocker glory
1305:Trifle (with jelly)
1056:Sussex pond pudding
982:The English Huswife
641:Ude, Louis Eustache
437:. London: Cassell.
2256:British condiments
2118:Tea with pine nuts
1885:Cuisine of Tunisia
1675:Coronation chicken
1602:Marco Pierre White
1406:Cauliflower cheese
883:The Boke of Cokery
105:Louis-Eustache Ude
52:
25:
2238:
2237:
2113:Maghrebi mint tea
1851:
1850:
1803:
1802:
1790:Coronation quiche
1752:Heston Blumenthal
1708:
1707:
1690:Ploughman's lunch
1572:Marguerite Patten
1514:
1513:
1446:Lancashire hotpot
1401:Bubble and squeak
1323:
1322:
1315:Yorkshire pudding
1215:Christmas pudding
1169:Elizabeth Raffald
1151:Professed Cookery
1074:
1073:
1046:Queen of Puddings
1018:The Closet Opened
965:Elinor Fettiplace
946:
945:
859:
858:
768:The Forme of Cury
753:Utilis Coquinario
729:
728:
649:. London: Ebers.
632:978-0-89-480831-9
611:978-0-226-70685-6
575:978-1-85605-497-3
531:978-0-00-412897-9
507:978-0-88-179008-5
486:978-0-19-211579-9
464:978-1-902304-66-3
431:Boulestin, Marcel
422:978-0-313-33096-4
169:Yogurt-mint sauce
2263:
2228:
2227:
2212:Moroccan cuisine
2202:Algerian cuisine
1878:
1871:
1864:
1855:
1854:
1795:Platinum Pudding
1717:
1716:
1617:Fergus Henderson
1523:
1522:
1416:Devilled kidneys
1332:
1331:
1300:Toad in the hole
1180:Richard Briggs (
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587:. London: Jack.
579:
562:Hartley, Dorothy
557:
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451:David, Elizabeth
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2052:Preserved lemon
2022:Baklouti pepper
2010:
1893:
1892:Breads, dishes,
1887:
1882:
1852:
1847:
1816:Food in England
1799:
1778:
1727:Michel Roux Jr.
1704:
1660:Beef Wellington
1643:
1622:The Whole Beast
1555:Food in England
1550:Dorothy Hartley
1538:Elizabeth David
1510:
1466:Battenberg cake
1389:
1378:Isabella Beeton
1371:The Modern Cook
1319:
1198:
1092:Mary Kettilby (
1070:
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977:Gervase Markham
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738:to 15th century
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566:Food in England
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97:Italian cuisine
85:Dorothy Hartley
73:Pliny the Elder
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1996:Mechouia salad
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1496:Summer pudding
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291:Edwards, p. 15
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228:List of sauces
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110:Maître d'Hôtel
56:Mentha spicata
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2138:Tunisian wine
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1655:Bakewell tart
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1630:
1629:Gordon Ramsay
1627:
1624:
1623:
1618:
1615:
1613:
1610:
1608:
1605:
1603:
1600:
1598:
1595:
1593:
1590:
1588:
1585:
1583:
1580:
1578:
1575:
1573:
1570:
1568:
1567:Fanny Cradock
1565:
1563:
1560:
1557:
1556:
1551:
1548:
1545:
1544:
1539:
1536:
1534:
1531:
1530:
1528:
1524:
1521:
1517:
1507:
1504:
1502:
1499:
1497:
1494:
1492:
1489:
1487:
1484:
1482:
1481:Jam roly-poly
1479:
1477:
1476:Eve's pudding
1474:
1472:
1469:
1467:
1464:
1462:
1459:
1457:
1454:
1452:
1449:
1447:
1444:
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1439:
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1399:
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1384:
1379:
1376:
1373:
1372:
1367:
1364:
1361:
1360:
1355:
1352:
1349:
1348:
1343:
1342:Maria Rundell
1340:
1339:
1337:
1333:
1330:
1326:
1316:
1313:
1311:
1310:Welsh rarebit
1308:
1306:
1303:
1301:
1298:
1296:
1293:
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1288:
1286:
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1167:
1164:
1163:
1158:
1155:
1152:
1148:
1145:
1142:
1141:
1136:
1135:Hannah Glasse
1133:
1130:
1129:
1124:
1121:
1118:
1117:
1112:
1109:
1108:
1103:
1100:
1097:
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1077:
1067:
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1019:
1014:
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1007:
1002:
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996:
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987:
984:
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978:
975:
972:
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966:
963:
962:
960:
956:
953:
949:
939:
936:
934:
931:
929:
926:
924:
921:
919:
916:
914:
913:Black pudding
911:
910:
908:
904:
897:
896:
891:
890:Thomas Dawson
888:
885:
884:
879:
876:
875:
873:
869:
866:
862:
852:
849:
847:
844:
842:
841:Pease pudding
839:
837:
834:
832:
829:
827:
824:
822:
819:
817:
814:
812:
809:
807:
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769:
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749:
747:
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736:
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719:
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687:
685:
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678:
673:
672:
669:
656:
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638:
634:
628:
624:
623:
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613:
607:
603:
598:
594:
590:
586:
581:
577:
571:
567:
563:
559:
555:
551:
547:
546:
541:
537:
533:
527:
523:
522:
517:
513:
509:
503:
499:
498:
492:
488:
482:
478:
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470:
466:
460:
456:
452:
448:
444:
440:
436:
432:
428:
424:
418:
414:
409:
408:
397:Rosso, p. 185
394:
385:
383:
373:
364:
355:
346:
340:Albala, p. 15
337:
330:
324:
315:
306:
297:
288:
279:
277:
275:
265:
261:
250:
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225:
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215:
210:
199:
192:
187:
183:
177:
172:
165:
160:
159:
158:
150:
147:
146:Jackie French
143:
139:
135:
134:
129:
119:
116:
112:
111:
106:
102:
98:
94:
89:
86:
81:
78:
74:
69:
67:
66:Arab mint tea
63:
62:
57:
48:
39:
37:
33:
29:
21:
2149:and pastries
2123:Orgeat syrup
2041:
1916:Chakhchoukha
1814:
1765:
1756:The Fat Duck
1713:21st century
1620:
1612:Jamie Oliver
1592:Nigel Slater
1577:Jane Grigson
1553:
1541:
1519:20th century
1501:Windsor soup
1491:Madeira cake
1456:Sausage roll
1381:
1369:
1357:
1345:
1328:19th century
1295:Suet pudding
1245:Jellied eels
1190:
1181:
1172:
1160:
1150:
1138:
1126:
1114:
1105:
1093:
1079:18th century
1036:Battalia pie
1016:
1013:Kenelm Digby
1004:
992:
980:
970:Receipt Book
969:
951:17th century
893:
881:
864:16th century
796:Banbury cake
766:
751:
645:
621:
601:
584:
565:
544:
521:Book of Mint
520:
496:
476:
454:
434:
412:
393:
388:David, p. 74
376:Jack, p. 193
372:
363:
354:
345:
336:
328:
323:
318:Glasse, p. 4
314:
309:French, p. 8
305:
296:
287:
282:French, p. 7
264:
251:(Water Mint)
198:grape leaves
156:
142:Book of Mint
141:
131:
127:
125:
108:
90:
82:
70:
59:
53:
27:
26:
2133:Sidi Brahim
2057:Qâlat daqqa
2015:Ingredients
1774:Rachel Khoo
1731:Le Gavroche
1695:Salad cream
1665:Carrot cake
1634:Gary Rhodes
1597:Keith Floyd
1582:Delia Smith
1354:Eliza Acton
1250:Jugged hare
1240:Eccles cake
1123:Eliza Smith
1113:John Nott (
1051:Sponge cake
1041:Currant bun
816:Gingerbread
761: 1300
735:Middle Ages
706:Roman times
220:Food portal
182:Panna cotta
122:Ingredients
32:green sauce
2245:Categories
2171:Bambalouni
2042:Mint sauce
1991:Shakshouka
1986:Mulukhiyah
1639:Mary Berry
1587:Rick Stein
1486:Lardy cake
1280:Roast beef
1270:Piccalilli
1102:Mary Eales
989:Robert May
918:Fruit fool
801:Cheesecake
655:1156094380
554:1155400954
349:Ude, p. 98
256:References
239:Peppermint
184:mint sauce
153:Variations
101:Modern Era
42:Background
28:Mint sauce
23:Mint sauce
2128:Palm wine
2103:Cedratine
2086:Beverages
2027:Chermoula
1894:and soups
1720:Exemplars
1526:Exemplars
1471:Eton mess
1335:Exemplars
1260:Marmalade
1086:Exemplars
958:Exemplars
871:Exemplars
826:Mince pie
786:Apple pie
771:(c. 1390)
745:Exemplars
564:(1999) .
453:(2000) .
244:Spearmint
36:spearmint
2230:Category
2186:Makroudh
2147:Desserts
2067:Semolina
2037:Matbukha
1951:Kamounia
1946:Kabkabou
1931:Fricasse
1926:Couscous
1436:HP Sauce
1285:Sandwich
1275:Pork pie
1147:Ann Cook
933:Syllabub
811:Game pie
721:Sausages
643:(1816).
542:(1751).
518:(1993).
475:(1999).
443:13409111
433:(1936).
331:, p. 107
206:See also
196:Stuffed
68:, etc."
2195:Related
2181:Ghoriba
2166:Baklava
2062:Rigouta
2032:Harissa
1971:Mesfouf
1966:Merguez
1961:MĂ©choui
1956:Lablabi
1901:Baghrir
1808:Related
1680:Crumble
1421:Faggots
1411:Cobbler
1255:Ketchup
1220:Chutney
1153:, 1754)
1119:, 1723)
997:, 1660)
985:, 1615)
973:, 1604)
923:Pancake
898:, 1585)
886:, 1500)
851:Pottage
821:Kippers
806:Custard
593:3248393
405:Sources
233:Chutney
144:(1993)
136:(1970)
77:Apicius
2251:Sauces
2098:Boukha
2001:Tajine
1976:Msemen
1941:Harira
1921:Chorba
1819:(1954)
1783:Dishes
1648:Dishes
1394:Dishes
1290:Scouse
1265:Parkin
1203:Dishes
1029:Dishes
928:Scones
906:Dishes
831:Mortis
779:Dishes
714:Dishes
653:
629:
608:
591:
572:
552:
528:
504:
483:
461:
441:
419:
327:Redon
93:French
2176:Ftair
2156:Asida
2108:Leben
2077:Tabil
2006:Usban
1981:Msoki
1936:Ftair
1911:Bsisa
1770:2011)
1625:1999)
1558:1954)
1546:1950)
1386:1861)
1374:1846)
1362:1845)
1350:1806)
1225:Curry
1195:1791)
1186:1788)
1177:1769)
1165:1758)
1143:1747)
1131:1727)
1110:1718)
1098:1714)
1021:1699)
1009:1670)
836:Pasty
791:Bacon
329:et al
30:is a
2093:Boga
2072:Smen
1906:Brik
651:OCLC
627:ISBN
606:ISBN
589:OCLC
570:ISBN
550:OCLC
526:ISBN
502:ISBN
481:ISBN
459:ISBN
439:OCLC
417:ISBN
95:and
1066:Tea
846:Pie
2247::
758:c.
381:^
273:^
103:.
1877:e
1870:t
1863:v
1764:(
1758:)
1754:(
1743:)
1739:(
1733:)
1729:(
1619:(
1552:(
1540:(
1380:(
1368:(
1356:(
1344:(
1171:(
1159:(
1149:(
1137:(
1125:(
1104:(
1015:(
1003:(
991:(
979:(
967:(
892:(
880:(
763:)
756:(
690:e
683:t
676:v
657:.
635:.
614:.
595:.
578:.
556:.
534:.
510:.
489:.
467:.
445:.
425:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
