1.   Leave the mint jelly on the shelf for this one.

2.   Make a paste of boric acid and mint jelly.

3.   Or lamb chops so succulent you reflectively reach for the mint jelly.

4.   Season to taste with mint jelly, salt and pepper.

5.   The mint jelly was as green as lime Jell-O, and served in a time-warped onion cup.

6.   The sauce, while flavored with mint, is a more sophisticated companion than old-fashioned green mint jelly.

7.   There was filet mignon, rack of lamb with mint jelly, veal medallions, roasted duck or salmon.

8.   It is also chopped and made into mint sauces or mint jelly to serve with lamb.