[Sca-cooks] Mint jelly or sauce

Pixel, Goddess and Queen pixel at hundred-acre-wood.com
Sat Oct 25 13:54:48 PDT 2008

I had a roasted lamb shank in Yorkshire last year that was served with a 
mint sauce from a similar if not identical recipe as the one Selene just 
posted. Simple and absolutely wonderful. Mmmmmmmm.

Margaret FitzWilliam

On Sat, 25 Oct 2008, Susan Fox wrote:

> I should think that what you describe is very much like a chimichurri sauce 
> with mint leaves instead of parsley and other green herbs.  There's a Latin 
> American point of view for you!  [Mmmm, now I need to go to the Argentine 
> place around the corner and it's all your fault.]
> I hit Google for English Mint Sauce recipes and this one looks much like it. 
> It's from another forum and uncredited, I don't think the poster composed it. 
> Recipe follows.
> Bon Appetit,
> Selene
> From http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=27567
> English Mint Sauce -
> 1/2 cup finely chopped fresh mint leaves
> 1 cup malt vinegar
> 2 tablespoons white sugar
> small bottles for storage

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