Recipes > Sauces & Spreads > Mint Sauces > Mint Sauce

Mint Sauce

To serve with Roast Lamb.


  • 4 dessertspoonfuls of chopped mint
  • 2 dessertspoonfuls of pounded white sugar
  • 1/4 pint of vinegar


Wash the mint, which should be young and fresh-gathered, free from grit; pick the leaves from the stalks, mince them very fine, and put them into a tureen; add the sugar and vinegar, and stir till the former is dissolved. This sauce is better by being made 2 or 3 hours before wanted for table, as the vinegar then becomes impregnated with the flavour of the mint. By many persons, the above proportion of sugar would not be considered sufficient; but as tastes vary, we have given the quantity which we have found to suit the general palate.

Sufficient to serve with a middling-sized joint of lamb.

Note: Where green mint is scarce and not obtainable, mint vinegar may be substituted for it, and will be found very acceptable in early spring.


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The Book of Household Management (1861).

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