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Brandy Jelly

Put a little cold water in a saucepan with half a pound of sugar and a couple of ounces of gelatine in small pieces and grate the rind of a lemon in, squeezing in the juice as well. Mix thoroughly and place the saucepan on a hot stove. Beat up in a basin the whites of two eggs and add to the above mixture; grate a little nutmeg, adding six cloves and a bay leaf, mixing well for a minute. Have ready a jelly-bag tied on a stand; stir the preparation, and when it comes to a boil, set back to a cooler part of the stove and continue to stir for six minutes. Put a vessel underneath the jelly-bag and pour the whole of the contents of the pan into the bag, repeating the straining process until the jelly is bright, and then add a gill of brandy. Have in readiness a quart jelly-mould and pour the jelly from the vessel into it and set in a cool place for two hours, then pack it in ice and let it remain there for two hours longer. To remove the jelly from the mould, dip it lightly in warmed water and take it up at once, turn out, wipe neatly, and serve.