• 2 cups cold lamb, in ½ inch cubes
• 1 cup cold potatoes</

Soak the granulated gelatine in the cold water a few minutes to soften; steep the mint in the boiling water, then strain it while boiling over the gelatine; if desired, color green with a few drops of green vegetable coloring, seasoning with salt and cayenne pepper. Stir and cool, then place on ice