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Sherbet, Rich

Grate the thin rinds of fresh lemons with lumps of loaf sugar, and press the juice and pulp into a bowl, rejecting the seeds. Crush the sugar, rubbing and blending the ingredients with a silver spoon. Then add calf's foot jelly, newly made, and Madeira wine, with any spirit you please. Stir a long while, and after the sherbet has stood two or three hours, filter it until beautifully clear.