Hartshorn Jelly Recipe

Boil one pound of hartshorn shavings over a very gentle fire, in two

quarts of water, till it is reduced to one quart; let it settle, and

strain it off. Put to this liquor the whites of eight or nine eggs, and

four or five of their shells, broken very fine, the whites well beaten,

the juice of seven or eight lemons, or part oranges; sweeten with the

best sugar, and add above a pint of Rhenish or Lisbon wine. Mix all

these well together, and boil over a quick fire, stirring all the time

with a whisk. As soon as it boils up, strain it through a flannel bag,

throwing it backward and forward till it is perfectly clear. Boil

lemon-peel in it to flavour it. The last time of passing it through the

bag, let it drip into the moulds or glasses.

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