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Lemon Jelly, Isinglass, Superlative

Take six large fresh lemons, rub them well with a soft cloth, then pare the rind very thinly from three of them, and throw it into a syrup made by boiling a pound of refined sugar in a pint of water for six minutes. Strain the juice of all the lemons through muslin, and when the syrup is cool, mix them together. Put two ounces and a half of best isinglass into an enamelled saucepan, and pour over it a pint of spring water which has been beaten up with half the white of an egg. Stir the liquid gently until a scum begins to form, then let it boil softly and skim it carefully. When it has boiled for five minutes, strain it, and mix it with the clarified syrup. Add a little sherry if this is wished, and run the jelly through muslin until it is quite clear. Put it into damp moulds, and stand these in a cool place or upon ice until it is set. Before turning out, dip the mould for a moment in hot water, then turn it upside down on the dish. Serve at once. Time, an hour and a half to prepare. Probable cost, exclusive of the sherry, 3s. 6d. Sufficient for three pints of jelly.