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Lemon Jelly

Steep two ounces of gelatine in one-half pint of cold water for one hour; then mix with it one and one-half pints of boiling water, brandy or sherry wine, the thinly-pared peel of one and the juice of three lemons, and sugar to taste. Boil all for five minutes, then remove it from the fire and allow it to cool; stir in quickly the crushed shells and beaten whites of two eggs, and boil the jelly up again without stirring. Allow it to settle for two minutes, strain through a jelly-bag, and stir in one-half pint of sherry mixed with a little brandy; pour the jelly into a fancy jelly-mould and leave till set. When ready to serve, turn the jelly out onto a dish.