Mint Sauce

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My favorite recipe for mint sauce is 2,000 years old, or thereabouts.

Some time ago I was researching into mint sauce. Go ahead, laugh; but I wanted to see how long it had been associated with lamb and in how many countries.

I never did get a definitive answer to that because the deeper I dug the further back in history I went, until I ended up with a recipe from what might have been the first ever cookbook, written by a Roman epicure named Apicius. He lived around the time of Augustus Caesar (63BC-14AD)

I've adapted it slightly, because some of the original ingredients were just too obscure. But I tell you this - it's the best mint sauce I have ever tasted. Try this lost gem for yourself and remember Apicius when you do. He was so devoted to good food that when his money ran out, rather than live on a plain diet, he killed himself.

Mint Sauce - Roman style

1 tbs chopped mint
2 tbs honey (from the Hybla bees - if you know where to find them!)
1/2 tsp ground coriander seeds
1 tsp celery, very finely chopped
1 tsp vinegar (+/- to taste)
pinch fennel
pinch pepper
1 cup stock

Mix all ingredients, bring to boil and reduce to the required consistency.