Boil four ounces of hartshorn shavings in a couple of quarts of water,
till it becomes a thick jelly--then strain and put to it the juice and
rind of a couple of lemons, a wine glass of white wine, and a stick of
cinnamon. Wash four fresh eggs, wipe them dry, separate the whites from
the yelks, beat the whites to a froth, bruise the shells, and mix them
with the hartshorn--set the whole on a moderate fire--sweeten it to the
taste when hot. Boil it till it becomes quite thick, then let it drain
through a jelly-bag till clear.