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Claret Jelly

Into an enameled saucepan put one-fourth pound of lump-sugar, ten drams of gelatine, half a pint of claret and half a wineglassful of brandy and let them soak for ten minutes. Then put in the very thin rind of half a lemon, together with half a pound of currant jelly. Place the saucepan on the stove and stir until it boils, then draw it to the side and let simmer for five minutes. Moisten the inside of a jelly-mould with cold water, strain the jelly into it, and when quite cold turn it into a glass dish, and serve.