The Romans in Britain site main banner

The Romans in Britain site mobile banner

Check out some great books and help the site! I have chosen these books as among the best to illustrate this subject.

Recipe for
(Country Mint Sauce)

by Apicius I, XXXV

Not much to say really... there a LOT of sauces in Roman cooking and it is kind of frustrating to nail things down. This appears to have continued a lot in British cooking.

Original recipe: Mentam , rutam, coriandrum, feniculum, omnia uiridia, ligusticum, piper, mel, liquamen. Si opus fuerit, acetum addes.

Translation: Mortaria are preparations made in the mortar. Place in the mortar: mint, rue, coriander and fennel, taking care that these herbs are fresh. (...all fresh and green and crush them fine). Add lovage, pepper, honey and broth and stock. If there is a need, add vinegar.


  • 1 T. chopped fresh mint
  • ½ t. coriander
  • Pinch of fennel
  • 1 t. of celery seed (or lovage)
  • 1/8 t.ground pepper
  • ¼ c. stoned dates
  • 2 T. honey
  • 1 c. beef or chicken stock with pan drippings
  • 1 t. whitewine vinegar


  • Mix fresh mint with coriander, fennel, celery seed (or lovage), and pepper.
  • Blend with honey and stock.
  • Add vinegar to taste
  • Bring to a boil, then simmer gently to reduce for 25 minutes.
  • This sauce complements the flavors of roast lamb and suckling kid..
Visit our friends at:
Romans in Britain


Romans in Britain testudo footer art
Please just ASK before using anything on this site — like we'd say "no"...

This page last updated:
Layout and Design:
Sturmkatze Produktions AG banner