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PRAWNS IN JELLY (a pretty supper dish)

Take a quart of stiff calf's foot stock free from fat and sediment, and put it into a stewpan with half a dozen shallots, each one with a clove stuck in it, two bay-leaves, half a blade of mace, and a sprig of thyme. Let these simmer gently until the stock is pleasantly flavoured, then strain it into a bowl, and let it cool. Whisk the whites of two eggs with a little cold water. Stir this briskly into the stock, put it back into the saucepan, add the crushed shells of the eggs, and let the stock boil, but on no account stir it after it begins to boil up. Keep it boiling for a quarter of an hour, then lift it from the fire, and let it stand to settle for another quarter of an hour. Strain it through a jelly-bag until it is clear. Pour a little of the jelly into a damp mould. When it is firm, lay some prawns upon it with their backs downwards, and pour more jelly over them. Repeat until the mould is full, and be careful that each layer of jelly is set before another is put in. Put the jelly in a cool place, and turn it out before serving. If liked, the jelly may be made with isinglass or gelatine dissolved in water instead of calf's foot stock. Time, an hour to make the jelly. Sufficient for a three-pint mould.