• 3 heaped tablesp. finely-chopped mint
• a pinch of salt
• 2 teasp

The mint should be young and freshly gathered if possible. Wash well, pick the leaves from the stalks and chop the leaves finely.

Mix the mint, salt and sugar in the sauce-boat. Pour on to them the boiling water and leave the mixture to cool. Add the vinegar and if possible leave the sauce for 1 hr. to infuse the flavour of mint into the vinegar.

Serve with roast lamb.