-=> Quoting Dale Shipp to Craig Dooley <=-

 DS> Mint jelly is one of the few types of jelly that I abhor.  At
 DS> the resaurant here they serve a small container of mint jelly
 DS> with any lamb dish.  I'm grateful that they don't smear it on
 DS> but leave it to the customer.

Mint jelly is nasty with lamb but a proper English mint sauce can
be lovely. It's made with finely minced fresh mint (spearmint not
peppermint) leaves, steeped in boiling hot water and macerated in
vinegar with black pepper, mustard powder and just a bit of sugar.

I use 5 parts water, 2 parts tarragon infused white wine vinegar, 1
part white vinegar and 1 part white sugar.

A Scottish friend of mine uses a blend malt and white vinegars.

Cheers

Jim
                                                   
... It is the most misunderstood and underated herb.

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