Procure a dozen and a half of middling-sized pears, peel and cut out the
cores, slice them into a preserving-pan, with the juice of two lemons
(the rind of one of which also add, cut very thin), twenty bitter
almonds blanched, and chopped very fine, half a pound of lump sugar, and
an ounce of clarified isinglass, place the pan upon a moderate fire,
moving the contents occasionally, stew until quite tender, when rub them
through a tammie, and finish as in the last.