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JELLY (a la Bacchante)

Take one pound of muscatel grapes, pick them from their stalks, and reserve sixteen or eighteen of the finest to set in the jelly. Put the remainder in a bowl, and crush them with a wooden spoon to extract the juice. Take an enamelled saucepan, and put into it three-quarters of a pint of hot water, one ounce of isinglass, the rind of half a lemon, the juice of a whole lemon, and four ounces of sugar, and simmer for ten minutes. Then take it off the fire, and let it cool for five minutes. Beat the whites and shells of two eggs in a wine-glassful of water, add the crushed grapes and their juice, and stir this into the contents of the saucepan. Replace on the fire, and stir till it simmers. Take out the spoon, and let it boil gently for ten minutes. Strain through a jelly-bag until clear and bright. Before it begins to jellify, pour in a pint bottle of champagne. Have ready a well-wetted mould with knobs. Put a grape into each knob, and pour in sufficient jelly to cover them. Set on ice, and as soon as firm, fill the mould with the remaining jelly. Set on ice for two hours before serving.