[3] Mint is still associated with lamb; the above sauce appears to be merely an elaborate Roman ancestor of our modern mint sauce, served with lamb, the chief ingredients of which are mint, vinegar and sugar, served both hot and cold.
[349] SAUCE FOR ALL KINDS OF GAME, BOILED OR ROAST IUS IN VENATIONIBUS OMNIBUS ELIXIS ET ASSIS [1]
8 SCRUPLES OF PEPPER, RUE, LOVAGE, CELERY SEED, JUNIPER, THYME, DRY MINT, 6 SCRUPLES IN WEIGHT [each] 3 SCRUPLES OF FLEA-BANE; REDUCE ALL THIS TO THE FINEST POWDER, PUT IT TOGETHER IN A VESSEL WITH SUFFICIENT HONEY AND USE IT WITH VINEGAR AND GARUM.
[1] Tor. Jusculum omni venationi competens.
[350] COLD SAUCE FOR WILD SHEEP IUS FRIGIDUM IN OVIFERO [1]
PEPPER, LOVAGE, THYME, CUMIN, CRUSHED TOASTED NUTS, HONEY, VINEGAR, BROTH, AND OIL; SPRINKLE WITH PEPPER.
[1] List. omni fero; which Dann. interprets, “All kind of game.” Cf. note 1 to ℞ No. [348].
V
BEEF OR VEAL BUBULA SIVE VITELLINA