as well as stiff. Some use a coarse brown bag, in preference to flannel.
Punch Jelly.
Boil 2 oz. isinglass in a pint of water, add the juice of 4 lemons, and the grated rind of one, put to this 6 oz. loaf sugar, previously boiled in a very little water till it is a rich clear syrup, then add 6 table-spoonsful of rum.—Or: make a good bowl of punch (which see), stronger if you like. To every pint of punch add 1½ oz. isinglass, dissolved in ¼ pint of water; pour this into the punch whilst hot, then fill the moulds, taking care that they are not disturbed until the jelly is completely set.
Savoury Jelly.
Boil 2 lbs. knuckle of veal, 1 lb. lean beef, and 4 mutton shanks, in 2 quarts of water, with salt, pepper, mace, and 1 onion; boil till the liquor is reduced one half, then strain it; when cold, put it into a saucepan with the whites of 3 eggs, stir well, then set it over the fire till it boils, and strain through a jelly bag. A table-spoonful of soy will improve the colour.
Orange and Lemon Jelly.
Grate the rinds of 2 Seville, 2 sweet oranges, and 2 lemons; squeeze the juice of 2 sweet, 6 Seville oranges, and 3 lemons; mix the rinds and juice together; boil slowly 1 lb. lump sugar in a pint of water to thick syrup, turn it into a bowl; when nearly cold, add the juice and stir well; boil ¼ lb. of isinglass in a pint of water till dissolved, let it cool, add it to juice, stir till cold, and fill the mould.—Another, and much better: rub the rinds of 8 oranges with lump sugar, and boil a quarter of an hour in the stock of calf's feet and ½ oz. isinglass, with sugar to your taste; have the juice of the oranges, the juice of 3 lemons, and the whites of 6 eggs in a bason, pour the stock in, stir well, and boil altogether ten minutes; then pour in a wine-glassful of cold water, let it stand ten minutes, then pour through a jelly bag.—Lemon Jelly is made the same way; the rind of 2 and juice of 3 large lemons, the rind and juice of 1 orange.
