Saturday, January 3, 2009

Neptune Salad

1 pkt green jelly crystals
1&1/2 cups very hot water
7 oz tin Tuna (or similar fish)
1/2 cup mayonnaise
1 cup chopped white onion
1 cup chopped cucumber
1 level dspn gelatine
6 dspns vinegar
2 tspns Worcestershire sauce

Method: Dissolve green jelly crystal in 1&1/2 cups very hot water. Soften gelatine in vinegar and Worcestershire sauce. (Heat this mixture slightly to dissolve gelatine). Combine tuna, onion, cucumber, and mayonnaise, then mix with jelly and gelatine mixtures and leave to set.

Source: contributed by Mrs. A. Prettejohn, Clare S.A., in The Lunchbox: A Selection of Tried Recipes (Published by the Bihar Mission Auxiliary, Clare, South Australia; (2nd edn, 1975; 1st edn 1968), p.75.

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