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Hartshorn Jelly

Boil half a pound of hartshorn shavings in four pints of water for three hours. Strain through a jelly-bag and boil it again for half an hour with the thin rind of two lemons and one orange. When cool, add the juice, half a pound of sugar, a wine-glassful of brandy, and the beaten whites and crushed shells of six eggs. Boil the jelly again for a few minutes without stirring, and strain it until it is quite clear. Half an ounce of isinglass may be dissolved in it if it does not seem likely to stiffen. The above quantities are sufficient for nearly three pints of jelly.