Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

First mentioned in a manuscript of the time of Edward I under the name ‘Egire-doace’ (sour-sweet). It was described as a sauce of vinegar, honey and sweet herbs.


  • 1 tablespoon very finely chopped mint
  • 3 tablespoons vinegar (white or red wine or c


Heat the vinegar and dissolve the sugar in it. While still warm (but not hot) add the mint and leave to steep for at least an hour before serving with lamb.