Savoury Jelly.
Boil 2 lbs. knuckle of veal, 1 lb. lean beef, and 4 mutton shanks, in 2 quarts of water, with salt, pepper, mace, and 1 onion; boil till the liquor is reduced one half, then strain it; when cold, put it into a saucepan with the whites of 3 eggs, stir well, then set it over the fire till it boils, and strain through a jelly bag. A table-spoonful of soy will improve the colour.
Orange and Lemon Jelly.
Grate the rinds of 2 Seville, 2 sweet oranges, and 2 lemons; squeeze the juice of 2 sweet, 6 Seville oranges, and 3 lemons; mix the rinds and juice together; boil slowly 1 lb. lump sugar in a pint of water to thick syrup, turn it into a bowl; when nearly cold, add the juice and stir well; boil ¼ lb. of isinglass in a pint of water till dissolved, let it cool, add it to juice, stir till cold, and fill the mould.—Another, and much better: rub the rinds of 8 oranges with lump sugar, and boil a quarter of an hour in the stock of calf's feet and ½ oz. isinglass, with sugar to your taste; have the juice of the oranges, the juice of 3 lemons, and the whites of 6 eggs in a bason, pour the stock in, stir well, and boil altogether ten minutes; then pour in a wine-glassful of cold water, let it stand ten minutes, then pour through a jelly bag.—Lemon Jelly is made the same way; the rind of 2 and juice of 3 large lemons, the rind and juice of 1 orange.
Colouring for Jelly.
Boil slowly in ½ pint water, for half an hour, 15 grains cochineal in fine powder, ½ drachm of cream of tartar, and a bit of alum the size of a pea; let it stand till the next day, then pour it off.
Arrow-root Jelly.
Put ¼ pint of water into a saucepan, with a wine-glassful of sherry, or a spoonful of brandy, sugar, and grated nutmeg. Boil up once, then mix it, by degrees, with a dessert-spoonful of arrow-root, rubbed smooth, and mixed with 2 spoonsful of cold water. Return it into the saucepan, stir, and boil it three minutes.—Or: steep for three hours the rind of a lemon, and 4 bitter almonds, pounded, in 2 table-spoonsful water, strain, and mix the water with 3 table-spoonsful arrow-root, and of lemon juice, 1 of brandy; sweeten, stir over the fire till thick, and put it into glasses.
Hartshorn Jelly.
To 3 quarts of water put 1 lb. hartshorn shavings, and 1 oz. isinglass, boil gently till it becomes a jelly (about four hours); the next day melt it, add the juice of 2 lemons, half the peel, and a pint of sherry, also the whites of 5 eggs beaten to a froth, and sugar to taste; boil for a few minutes, and pass it through a jelly bag till clear.