*Claret Jelly
1 bottle claret
1 lemon
1 gill red currant jelly
¹⁄₂ lb. loaf sugar
A little over 1 oz. isinglass
1 gill brandy
Soak the gelatine in a very little water. Add it to the claret with the juice and rind of the lemon, jelly, the crushed loaf sugar and brandy. Boil altogether for five minutes. Put once through a jelly bag. Dip a mould with a hollow centre into cold water. Pour in the jelly. Serve with whipped cream in the centre of the mould. Instead of claret and red currant jelly, a white wine and quince jelly can be used.