MINT JELLY RECIPES
In. answer to an inquiry for a mint jelly recipe, a correspondent senda the following:— Mint Jelly.—2 dessertspoons gelatine, 1J cups water, 1 teacup ..mint, 11 oz sugar, *-cup vinegar, pmcii salt. "Warm the water and add gelatine; VvJaen dissolved allow to cool. Chop min'.t finely, add sugar, vinegar, and salt. I Stir the gelatine until neaily set to ' prevent. mint sinking. Pour into a flat mould, and leave to set. Turn out, cut into fancy shapes, and serve cold witll ■ lamb in place of mint sauce. ".... V Cutlets in Mint Jelly.—SV dessertspoons gelatine, " 3lb be.|t- end neck of muttoi. or lamb, 2tabUespoons finely chopped mint, 2 tablespoons? vinegar, 2 cups clear jelly, 1 . ,tettuce. Method: Braise the mutton, and when cold cut into neat cutlets. Dissolve gelatine in two cups ox good sifcock, add to it vinegar and mint, la;f the cutlets in a dish, and pour this over them. Have cutlets well covei'ad. When set cut out and dish on a bed of lettuce, put plenty of chopped jelly round. - ' ■:. A correspondent asks for a recipe for making fruit salts.
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Bibliographic details
Evening Post, Volume CXII, Issue 122, 19 November 1931, Page 17
Word Count
185MINT JELLY RECIPES Evening Post, Volume CXII, Issue 122, 19 November 1931, Page 17
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