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Rum Jelly

Put one ounce of gelatine into a basin with two breakfast cupfuls of cold water, and let it soak; then add the strained juice and thin rind of two lemons, eight ounces of stick cinnamon, a little grated nutmeg, and finally pour in one and one-half teacupfuls of rum. Beat well, pour the mixture into a saucepan over the fire, and stir until the gelatine has dissolved; then add the well-whisked whites of two eggs, and after it has boiled for two or three minutes pass it through a jelly-bag, continuing to strain until the jelly runs through clear; then stir in one wineglassful of brandy. Turn the jelly into a mould packed in ice, let it get quite firm; then turn it out onto a dish, and serve.