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Calf's Foot Jelly, Orange

Put a quart of strong calf's foot stock into a saucepan with a pint of the strained juice of oranges, the juice of two lemons, a quarter of a pound of sugar, on which the rinds of the lemons have been rubbed, half an ounce of melted isinglass, and the whites and crushed shells of five eggs. Proceed as for calf's foot jelly. Three or four grains of saffron will improve the appearance of the dish. If it is preferred, the mould may be filled with alternate layers of jelly and quartered oranges, as directed in the recipe for Calf's Foot Jelly, Maraschino. Time to set, two hours with ice, ten or twelve without it. Probable cost, 1s. per pint. Sufficient, a pint and a half mould for five or six persons.