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PUNCH JELLY (a French recipe)

Throw the peel of two sound lemons and half an ounce of tea into a syrup nearly boiling; cover it, and whilst it is cooling, run the juice of five lemons into it through a bag. Press the infusion through a silk sieve, and mix with it half a pint of good arrack or rum, and one ounce of isinglass, clarified. Finish as usual.