To Make Hartshorn-flummery Recipe

Take half a Pound of Hartshorn, boil it in four Quarts of Water till

it comes to one, or less; let it stand all Night; then beat and

blanch a Quarter of a Pound of Almonds, melt the Jelly, mix the

Almonds with it, and strain it thro' a thin Strainer or Hair Sieve;

then put in a Quarter of a Pint of Cream, a little Cinamon, and a

Blade of Mace, boil these together, and sweeten it: Put it into

China Cups; when you use it, turn it out of the Cups, and eat it

with Cream.

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