Shred the leaves of a bunch of mint and place in a saucepan; add 1/2 cup of water and cook slowly for ten minutes. Now drain and add sugar and vinegar. Stir to thoroughly dissolve and then place gelatin to soak in 1/4 cup of cold water for ten minutes and add the hot mint preparation. Strain and add two drops of green vegetable coloring into it, and then pour into a pan to mould. Cut into blocks and serve with the meat.