_Ingredients._—1 oz. of isinglass, 1 pint of water, ½ pint of white
wine, the rind and juice of 1 large lemon, sugar to taste, the yolks
of 6 eggs. _Mode._—Put the isinglass, water, and lemon-rind into a
saucepan, and boil gently until the former is dissolved; then add the
strained lemon-juice, the wine, and sufficient white sugar to sweeten
the whole nicely. Boil for 2 or 3 minutes, strain the mixture into a
jug, and add the yolks of the eggs, which should be well beaten; place
the jug in a saucepan of boiling water; keep stirring the mixture _one
way_ until it thickens, _but do not allow it to boil_; then take it off
the fire, and keep stirring until nearly cold. Pour it into a mould,
omitting the sediment at the bottom of the jug, and let it remain
until quite firm. _Time._—¼ hour to boil the isinglass and water;
about 10 minutes to stir the mixture in the jug. _Average cost_, with
the best isinglass, 2_s._ 9_d._ _Sufficient_ to fill a quart mould.
_Seasonable_ at any time.