_Ingredients._—6 lemons, ¾ lb. of lump sugar, 1 pint of water, 1¼ oz.
of isinglass, ¼ pint of sherry. _Mode._—Peel 3 of the lemons, pour
½ pint of boiling water on the rind, and let it infuse for ½ hour;
put the sugar, isinglass, and ½ pint of water into a lined saucepan,
and boil these ingredients for 20 minutes; then put in the strained
lemon-juice, the strained infusion of the rind, and bring the whole
to the point of boiling; skim well, add the wine, and run the jelly
through a bag; pour it into a mould that has been wetted or soaked
in water; put it in ice, if convenient, where let it remain until
required for table. Previously to adding the lemon-juice to the other
ingredients, ascertain that it is very nicely strained, as, if this
is not properly attended to, it is liable to make the jelly thick and
muddy. As this jelly is very pale, and almost colourless, it answers
very well for moulding with a jelly of any bright hue; for instance,
half a jelly bright red, and the other half made of the above, would
have a very good effect. Lemon jelly may also be made with calf’s-feet
stock, allowing the juice of 3 lemons to every pint of stock.
_Time._—Altogether, 1 hour. _Average cost_, with the best isinglass,
3_s._ 6_d._ _Sufficient_ to fill 1½ pint mould. _Seasonable_ at any
time.