Читать книгу Mrs. Wilson's Cook Book - Mary A. Wilson - Страница 193

Shred the leaves of a bunch of mint and place in a saucepan; add one-half cup of water and cook slowly for ten minutes. Now drain and add

One-half cup of sugar,

Three-quarters cup of vinegar.

Stir to thoroughly dissolve and then place one tablespoon of gelatin to soak in one-quarter cup of cold water for ten minutes and add the hot mint preparation. Strain and add two drops of green vegetable coloring into it, and then pour into a pan to mould. Cut into blocks and serve with the meat.