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Lemon, Solid

Rub the rind of a large fresh lemon with four ounces of sugar, crush the lumps, and put them into a saucepan with half an ounce of isinglass and half a pint of cream. Heat gently until the isinglass is dissolved, then add another half-pint of cream and a wine-glassful of brandy. Stir the mixture for three or four minutes, strain it through a thick fold of muslin, and when cold add the juice of half a lemon. Pour it into a mould that has been soaked in cold water, and put it aside till set. If there is any difficulty in turning it out, loosen the edges with a knife, and dip the mould for an instant in hot, but not boiling, water. Time, half an hour to prepare. Probable cost, exclusive of the brandy, 1s. 6d. Sufficient for a pint and a half mould.