Syllabub.
Pour a bottle of sherry or Port into a china bowl, sweeten, and add plenty of nutmeg and cinnamon. Milk into it nearly double the quantity, and let it froth up high. Serve with sponge cakes. Some add a little brandy.
Solid Syllabub.
Scald a pint of cream, and sweeten it; when cold, add ½ a pint of white wine, the juice of a lemon, the peel grated: more sugar if required. Dissolve 1 oz. isinglass in water, strain, and when cold, stir it into the mixture, and put it into a mould the day before it is wanted.
Whipt Syllabub.
Rub ½ lb. sugar on lemon rind, and put into a deep narrow pan, with ½ pint white wine, the juice of ½ a lemon, the rind of a whole one, and a pint of thick cream; whisk well, always one way and without stopping, till it is all in a good froth; put it in glasses. It will be more firm the next day.—Or: to ½ pint of cream, add a pint of milk, ½ pint sack or white wine, sweeten with loaf sugar, and whisk it to a froth; pour a little white wine in the glasses, and the froth on the top.
Calf's Feet Jelly.
The day before you want jelly, boil a cow heel and one foot in 2½ quarts of water, till they are broken, and the water half wasted, strain and put it by till the next day. Then remove all the fat as well as the sediment, put the jelly into a saucepan with sugar, wine, lemon juice, and peel to your taste. Let it simmer, and when the flavour is rich, add the whites of 5 eggs well beaten, also their shells; let it boil gently twenty minutes, but do not stir it; then pour in a tea-cupful of warm water, let it boil gently five minutes longer, take the saucepan off the fire, cover close, and let it stand by the side, half an hour. It ought to be so clear as to require only once running through the jelly bag. Some mutton shanks (10 to 2 calf's feet), make the jelly richer. Raisin wine is generally used, but Marsala is better: it gives a more delicate colour to the jelly.—This is made Noyeau Jelly by using noyeau in sufficient quantity to give a strong flavour. Also Madeira Wine Jelly. But as the firmness of the jelly may be diminished by the wine, add a little isinglass. Some think that jelly eats best in the rough, not out of a mould.—Another: boil 4 feet in 2½ quarts of water, boil twelve hours, or till all their goodness is extracted. The next day remove all fat as well as sediment, put the jelly into a saucepan with 1½ pint of sherry or Marsala, the peel and juice of 7 lemons, and sugar to your taste. Finish in the same way as directed above, and when strained, add a wine-glassful of Champagne brandy. You may add 1 oz. isinglass to make the jelly very stiff, but some object to this, as it makes it tough as well as stiff. Some use a coarse brown bag, in preference to flannel.
Punch Jelly.
Boil 2 oz. isinglass in a pint of water, add the juice of 4 lemons, and the grated rind of one, put to this 6 oz. loaf sugar, previously boiled in a very little water till it is a rich clear syrup, then add 6 table-spoonsful of rum.—Or: make a good bowl of punch (which see), stronger if you like. To every pint of punch add 1½ oz. isinglass, dissolved in ¼ pint of water; pour this into the punch whilst hot, then fill the moulds, taking care that they are not disturbed until the jelly is completely set.