Apple Mint Jelly For Roast Lamb Recipe

Cut the apples in quarters, removing imperfections. Barely cover with

boiling water, put on a cover and let cook, undisturbed, until soft

throughout. Turn into a bag to drain. For a quart of this apple juice

set one and one-half pounds of sugar on shallow dishes in the oven to

heat. Set the juice over the fire with the leaves from a bunch of mint;

let cook twenty minutes, then strain into a clean saucepan. Heat to the

boiling point, add the hot sugar and let boil till the syrup, when

tested, jellies slightly on a cold dish. Tint with green color-paste

very delicately. Have ready three to five custard cups on a cloth in a

pan of boiling water. Let the glasses be filled with the water; pour out

the water and turn in the jelly. When cooled a little remove to table.

(English recipe.)

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