Boil half a pound of hartshorn in three quarts of water, over a
gentle fire, till it becomes a jelly; when a little hangs on a spoon
it is done enough. Strain it hot, put it into a well-tinned saucepan,
and add to it half a pint of Rhenish wine, and a quarter of a pound
of loaf sugar. Beat the whites of four eggs or more to a froth, stir
it sufficiently for the whites to mix well with the jelly, and pour
it in as if cooling it. Boil it two or three minutes, then put in the
juice of four lemons, and let it boil two minutes longer. When it is
finely curdled and of a pure white, pour it into a swan-skin jelly
bag over a China basin, and pour it back again until it becomes as
clear as rock water; set a very clean China basin under, fill the
glasses, put some thin lemon rind into the basin, and when the jelly
is all run out of the bag, with a clean spoon fill the rest of the
glasses, and they will look of a fine amber colour. Put in lemon and
sugar agreeable to the palate.