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Calf's Foot Jelly, Apple

Put a pint of apple juice into a saucepan with a pint of clear calf's foot stock (see CALF'S FOOT STOCK), the rind and juice of a lemon, a tablespoonful of sugar, a small glass of brandy, and the whites and pounded shells of three eggs. Mix these well together, and let them boil gently for fifteen minutes. Take the jelly from the fire, let it stand to settle, and strain it through a jelly-bag until quite clear; then pour it into a mould. If the stock is not very stiff, add a little isinglass. Sufficient for two and a half pints of jelly. Probable cost, 1s. per pint.