Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Mint Jelly
Sauces and Spicery

Light-consistency jelly with chopped mint. Served with lamb as an alternative to Mint Sauce


Original Receipt in the 'Tamworth Herald' - Saturday 22 August 1903

MINT JELLY. This is quite a new idea, and will make a pretty garnish to cold meat. It is used in the place of the ordinary mint sauce, and, to my thinking, is much preferable to mint sauce served with cokl meat. I do not advise it for hot mutton or lamb, for I think here the sauce is tbe best. Steep a cupful of finely-chopped mint for an hoar in a scant cup of vinegar sweetened with three tablespoonfuls of sugar. Dissolve a little sheet gelatine in water, stir into the mint sauce, pour into tiny moulds, and put aside to seit firm.




Mint Jelly
Image: www.ocado.com



MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats