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Almond Jelly

Put one ounce and a half of best isinglass, a quart of water, a little sugar, and a quarter of a pound of blanched and pounded almonds into a saucepan. Let them boil half an hour. Strain the liquid carefully through a jelly-bag, flavour it with a little brandy, and pour it into a wet mould. If calf's-foot stock is used, the almonds should be boiled with a little sugar and water separately for some time, to extract the flavour, then the liquid mixed with the stock, and all boiled up together again, with a tea-spoonful of isinglass to a quart of stock. Time, an hour and a half. Probable cost, 2s., without the brandy. Sufficient for a moderate-sized mould.