Claret Jelly.
- Ingredients—1 oz. packet of gelatine.
- ½ pint of water.
- 1 pint of claret.
- ½ lb. of lump sugar.
- A few drops of cochineal.
Method.—Soak the gelatine in the water.
Add the sugar, and stir over the fire until dissolved.
Pour in the wine, and colour with cochineal.
Strain into a wetted mould.
When firm, dip into hot water for a second or two, and turn on to a glass dish.
Note.—This jelly is not clarified. Cake is usually served with claret jelly.