Mint Sauce

One of the most famous medieval sauces was ‘green sauce’, which pounded together parsley, sage, a couple of mints perhaps, garlic, pepper and salt, plus breadcrumbs, vinegar or ale. This was the recommended accompaniment to fish. Often the mixture was even simpler, a herb mixed with vinegar and perhaps some sugar, and our present-day mint sauce to accompany lamb is a direct descendant of this. The association between lamb and mint is a reflection of the medieval belief that an animal’s best