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Ratafia Cream, Moulded

Rasp the rind of a lemon and a Seville orange, or of two lemons, with four or five good-sized lumps of sugar. Put these into a basin, strain the juice upon them, and stir and crush them till dissolved. Add a pint of thick cream, a quarter of a pint of ratafia, and a quarter of a pint of light wine, or, if preferred, a quarter of a pint of sherry, and the eighth of a pint of brandy, and mix all thoroughly. Dissolve an ounce of isinglass or gelatine in a cupful of milk, stir this into the cream, and whisk well. Cover the inside of an earthenware mould with muslin wrung out of cold water. Arrange upon this some ratafia biscuits which have been dipped in cream, pour the mixture in carefully, and let it stand in a cold place till set. Turn it out, and serve.