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Port Wine Jelly

Place in a basin an ounce of isinglass, together with half that quantity of gum arabic and mix in a pint of port wine covering it over with a plate and leaving it until the following morning, then turn it into a lined saucepan and mix in with it a couple of ounces of brown sugar candy and a small piece of nutmeg, simmering it gently until the isinglass is dissolved. Then strain the jelly through a fine hair-sieve and pour it into a mould, and when it has become quite cold turn it out onto a dish, and serve.