Claret Jelly Recipe

Take one ounce of Nelson's Patent Gelatine, soak for twenty minutes in

half-a-pint of cold water, then dissolve. Add three-quarters of a pound

of sugar, a pot of red-currant jelly, and a bottle of good ordinary

claret, and stir over the fire till the sugar is dissolved. Beat the

whites and shells of three eggs, stir them briskly into the preparation,

boil for two minutes longer, take it off the fire, and when it has stood

for two minutes pass it through the bag. This should be a beautiful red

jelly, and perfectly clear.

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