_Ingredients._—1½ oz. of isinglass, the rind and juice of 1 lemon,
1 pint of water, 4 eggs, 1 pint of sherry, Madeira, or raisin-wine;
sifted sugar to taste. _Mode._—Put the water, isinglass, and lemon-rind
into a lined saucepan, and simmer gently until the isinglass is
dissolved; strain this into a basin, stir in the eggs, which should
be well beaten, the lemon-juice, which should be strained, and the
wine; sweeten to taste with pounded sugar, mix all well together, pour
it into a jug, set this jug in a saucepan of boiling water over the
fire, and keep stirring it one way until it thickens; but _take care
that it does not boil_. Strain it into a mould that has been oiled or
laid in water for a short time, and put it in a cool place to set. A
tablespoonful of brandy stirred in just before it is poured into the
mould, improves the flavour of this dish: it is better if it is made
the day before it is required for table. _Time._—¼ hour to simmer the
isinglass; about ¼ hour to stir the mixture over the fire. _Average
cost_, 4_s._ 6_d._, if made with sherry; less with raisin-wine.
_Sufficient_ to fill a quart mould. _Seasonable_ at any time.