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Lemon Isinglass, or Gelatine, Jelly

Rub the yellow rind of three large fresh lemons upon half a pound of sugar. Pour over it the carefully-strained juice of six lemons, and put it into an enamelled saucepan, with one ounce of isinglass, a pint of water, and a large wine-glass of sherry. Stir these over the fire until the isinglass is dissolved. Strain the jelly through a bag, and if it is not perfectly transparent, mix it, when quite cool, with the whites and crushed shells of three eggs whisked with a quarter of a pint of cold water. Let the jelly boil for three minutes without stirring, then let it settle for five or six minutes, and strain it again. Time, about an hour to prepare. Probable cost, exclusive of the sherry, 3s. Sufficient for a quart of jelly.