-=> On 04-27-21  22:26,  Jim Weller <=-
 -=> spoke to Dale Shipp about mint jelly <=-

 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.

 JW> Mint jelly is nasty with lamb but a proper English mint sauce can

IMO, what they served would be nasty with anything or on its own.

 JW> be lovely. It's made with finely minced fresh mint (spearmint not
 JW> peppermint) leaves, steeped in boiling hot water and macerated in
 JW> vinegar with black pepper, mustard powder and just a bit of sugar.

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

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

That *might* be ok, but I have my doubts.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Iced Moroccan Mint Tea
 Categories: Beverage
      Yield: 6 Servings
 
      2 c  Packed, fresh mint leaves
           (about 1 large bunch)
      3 T  Green tea leaves
    1/4 c  Sugar, or to taste
      8 c  Boiling water
           Ice
 
  Finely chop half the mint leaves, and place them in a
  3-qt jug. Add the tea and the sugar.
  
  Add the boiling water, stir to dissolve the sugar
  and set aside to steep for 5 min.
  
  Strain the liquid into a clean pitcher. Discard the
  tea and chopped mint. Add the whole mint leaves to
  the pitcher. Refrigerate until cold.
  
  Fill glasses with ice, and add the chilled tea along
  with some of the mint leaves.
  from: NY Times 7/2/97
  
  From: Michael Loo                     Date: 08-04-97
  Cooking
 
MMMMM


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