Method : Soak the isinglass in the wine till soft, add the other ingredients and simmer till the isinglass is dissolved — about 5 minutes. Strain through muslin on to a wet plate, and when cold cut into lozenges, 104 PRACTICAL COOKERY. Irish Moss Jelly. i oz. Irish moss. Strip of lemon rind. 1 pint milk or water. 1 oz. sugar✪ Irish Moss Jelly. Method : Soak the moss in cold water and wash it well. Put it into a saucepan with the lemon rind and milk or water, simmer very gently for | hour, add the sugar, and strain into a wet mould. When cold, turn out. Orange Jelly. 3 oranges and 1 lemon. I £ oz. gelatine. ^ pint water. j J lb. sugar✪ Orange Jelly. Method : Peel the rinds very thinly, taking off only the coloured part, let them simmer gently in the water 5 minutes. Squeeze the juice over the gelatine and let it soak. Strain the water from the rinds to the gelatine, add the sugar and boil 5 minutes. Strain and pour into a mould. Egg Jelly (1). Kind of 1 lemon. 2 eggs. ^ oz. isinglass. | pint water. ■| lb. sugar. Juice of •] lemon. ^ pint sherry. 1 tablespoonful brandy✪ Egg Jelly (1). Method : Grate the lemon rind and separate the whites from the yolks. Soak the isinglass in the water, add the sugar, bring to the boil ; when cooled, add the yolks and strain into a large basin. Add all the other ingredients except the whites, and stir occasionally till nearly set, then add the whites in a stiff froth and whisk all together till jellied. Serve in a rough pile on a glass dish. INVALID COOKERY. 105 Egg Jelly (2). i oz. gelatine. I Juice of 1 lemon. 4 pint water. 3 yolks. Rind of ^ lemon. I Sugar to taste✪ Egg Jelly (2). Method : Put the gelatine, water, lemon rind and juice into a pan and soak till the gelatine is soft, then bring to boiling point, stirring all the time. Cool slightly, add the well- beaten yoiks, and cook till the yolks thicken. Strain, and, when nearly cold, pour into moulds. Porter § oz. isinglass. 1 pint cold water. 4 oz. sugar. 4 pint porter. Jelly. Rind and juice of 1 lemon. The white and washed shell of 1 egg✪ Porter Jelly- Method : Place all the ingredients in a pan, and steep till the isinglass is soft. Set over the fire and whisk till boiling, then boil 3 minutes without stirring. Cover, and stand in a warm place 5 minutes, then pour through a hot jelly bag, and when cool, but still liquid, mould. Meat Jelly. 1 lb. lean beef. 1 chicken. 1 lb. lean veal. Salt✪ Meat Jelly. Method : Remove all skin and fat, and cut up both meat and chicken into very small pieces. Put into a stew-jar, with a sprinkling of salt, and cover closely, having no water with the meat. Set in a pan of boiling water and cook for 7 hours. Strain through a fine sieve, and when cold remove the fat. Serve this jelly a very little at a time, io6 PRACTICAL COOKERY. Meat Lozenges. 1^ lb. lean, juicy steak. A piece of butter the size of a | oz. gelatine. Salt. nutmeg✪ Meat Lozenges.

AI-modernized reading of the original text

Method : Soak the isinglass in the wine till soft, add the other ingredients and simmer till the isinglass is dissolved — about 5 minutes. Strain through muslin on to a wet plate, and when cold cut into lozenges, Irish Moss Jelly. i oz. Irish moss. Strip of lemon rind. 1 pint milk or water. 1 oz. sugar. Method : Soak the moss in cold water and wash it well. Put it into a saucepan with the lemon rind and milk or water, simmer very gently for | hour, add the sugar, and strain into a wet mould. When cold, turn out. Orange Jelly. 3 oranges and 1 lemon. I £ oz. gelatine. ^ pint water. j J lb. sugar. Method : Peel the rinds very thinly, taking off only the coloured part, let them simmer gently in the water 5 minutes. Squeeze the juice over the gelatine and let it soak. Strain the water from the rinds to the gelatine, add the sugar and boil 5 minutes. Strain and pour into a mould. Egg Jelly (1). Rind of 1 lemon. 2 eggs. ^ oz. isinglass. | pint water. ■| lb. sugar. Juice of 1 lemon. ^ pint sherry. 1 tablespoonful brandy. Method : Grate the lemon rind and separate the whites from the yolks. Soak the isinglass in the water, add the sugar, bring to the boil ; when cooled, add the yolks and strain into a large basin. Add all the other ingredients except the whites, and stir occasionally till nearly set, then add the whites in a stiff froth and whisk all together till jellied. Serve in a rough pile on a glass dish. Egg Jelly (2). i oz. gelatine. I Juice of 1 lemon. 4 pint water. 3 yolks. Rind of ^ lemon. I Sugar to taste. Method : Put the gelatine, water, lemon rind and juice into a pan and soak till the gelatine is soft, then bring to boiling point, stirring all the time. Cool slightly, add the well- beaten yoiks, and cook till the yolks thicken. Strain, and, when nearly cold, pour into moulds. Porter Jelly. § oz. isinglass. 1 pint cold water. 4 oz. sugar. 4 pint porter. Jelly. Rind and juice of 1 lemon. The white and washed shell of 1 egg- Method : Place all the ingredients in a pan, and steep till the isinglass is soft. Set over the fire and whisk till boiling, then boil 3 minutes without stirring. Cover, and stand in a warm place 5 minutes, then pour through a hot jelly bag, and when cool, but still liquid, mould. Meat Jelly. 1 lb. lean beef. 1 chicken. 1 lb. lean veal. Salt. Method : Remove all skin and fat, and cut up both meat and chicken into very small pieces. Put into a stew-jar, with a sprinkling of salt, and cover closely, having no water with the meat. Set in a pan of boiling water and cook for 7 hours. Strain through a fine sieve, and when cold remove the fat. Serve this jelly a very little at a time, io6 Meat Lozenges. 1^ lb. lean, juicy steak. A piece of butter the size of a | oz. gelatine. Salt. nutmeg.

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Irish Moss JellyOrange JellyEgg Jelly (1)Egg Jelly (2)Porter JellyMeat JellyMeat Lozenges

Liverpool School of Cookery recipe book