Lamb and Mint Salad

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 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