Lamb and Mint Salad

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 2 cups cold lamb, in ½ inch cubes
  • 1 cup cold potatoes, sliced
  • 2 hard cooked eggs
  • Mayonnaise
  • 1 tablespoon gelatine
  • cup cold water
  • ½ cup mint leaves
  • 1 cup boiling water
  • Salt and cayenne pepper
  • Green vegetable coloring


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 to harden. Cut the cold lamb in small cubes, mix with half its bulk of sliced cold potatoes, season with salt and pepper, mix with Mayonnaise, and garnish with slices of hard cooked eggs and the mint jelly cut in fancy shapes.