The National Cook Book, 9th ed.

by Hannah Mary Peterson

HARTSHORN JELLY.

485. Take a quart of boiling water and pour it over three ounces of hartshorn shavings. Boil it until reduced to one-half the original quantity. Pass it through a fine sieve, sweeten it, and stir in a table spoonful of lemon-juice and three ounces of sugar with a glass of wine.

It is very good without the lemon-juice and wine.