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Yeomange

Soak one ounce of leaf gelatine, add the rind of a lemon, boil till the gelatine is dissolved. Remove the pan from the fire, let the contents cool, then add the beaten yolks of five eggs, half a pint of sherry, the juice of the lemon, and two ounces of sugar. Mix as well together, make the custard hot over the fire, but do not let it boil. Strain it through muslin, and pour it into a damp mould. Put in a cold place to set.