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Madeira Jelly

Dissolve three ounces of gelatine and one-half pound of lump-sugar in one quart of water, and then strain it through a fine hair-sieve. Mix one and one-half pints of Madeira wine with the strained liquor, turn the whole into a copper whipping-bowl packed in ice, and whip the jelly well. In about twenty minutes time remove the jelly from the ice, and whip it for ten minutes longer. If it has come to be too firm, stand the bowl in a large basin of hot water, and whip it for another minute or two. When beaten to a stiff froth, pour the jelly into a mould, pack it in ice, and leave it for a couple of hours or so. When ready to serve, dip the mould in warm water to loosen the contents, then wipe the edges of the mould and turn out the jelly.