Claret Jelly.
1 package Coxe’s gelatine, soaked one hour in a large cup of water; 2 cups of sugar; 2 cups of claret; 1 pint of boiling water; juice of 1 lemon; a pinch of mace.
Put gelatine, lemon, sugar, and mace together, and cover half an hour. Pour on the boiling water; stir until the gelatine is melted, and strain through a flannel bag. Add the wine, and strain through double flannel into a wet mould. Set in ice.