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Wine Jelly, Claret

Take a pint of water, half a pint of good claret, a quarter of a pound of loaf-sugar, the rind and juice of two large lemons, a clove, a small piece of stick cinnamon, and an ounce and a half of sheet gelatine. Put all into a clean pan, add the crushed shells (previously washed) and the whites of two eggs beaten up with a spoonful or two of water. Whisk until the mixture boils, then set the pan aside for ten minutes. It must never be stirred after boiling point is reached, and the crust which forms on the top must remain intact. Strain through a jelly bag or damask napkin, and pour into a mould. Set in a cold place to solidify. Sufficient for a pint and a half mould. Probable cost, 1s. 4d.