MINT JELLIES RECIPES
Two dessertspoons gelatine, cups water, 1 teacup mint, IJoz. sugar, |-cup vinegar, pinch salt. Warm the water and add gelatine; when dissolved allow to cool. Chop mint finely, add sugar, vinegar, and salt. Stir the gelatine until nearly set to prevent mint sinking, pour into a flat mould and leave to set. Turn out, cut into fancy shapes, and serve cold with lamb in place of mint sauce. Cutlets in Mint Jelly.—2 dessertspoons gelatine, 31b. best end neck of mutton or lamb, 2 tablespoons finely chopped mint, 2 tablespoons vinegar, 2 cups clear jelly, 1 lettuce. Method: Braise the mutton, and when cold cut into neat cutlets. Dissolve gelatine in two cups of good stock, add to it vinegar and mint, lay the cutlets in a dish and pour this over them. Have cutlets well covered. When sot cut out and. dish on a bed of lettuce, but plenty of chopped jelly round.
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Bibliographic details
Wanganui Chronicle, Volume 74, Issue 278, 24 November 1931, Page 2
Word Count
156MINT JELLIES RECIPES Wanganui Chronicle, Volume 74, Issue 278, 24 November 1931, Page 2
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