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Russian Jelly

Dissolve twelve or fourteen sheets of French gelatine in a little more than one pint of water, pour it into a saucepan, sweeten with loaf sugar to taste, add the juice of one lemon, the well-whisked whites of two eggs, and two liquor glasses full of brandy; whisk the whole over the fire with an egg-beater until it boils. Put the thinly-pared rind of a lemon at the bottom of a jelly-bag, and pour the jelly over. When it runs through quite clear, whisk it until very frothy. Fill the mould with the jelly, press it down well, and stand it in a cold place. When quite cold, dip the mould quickly into hot water, wipe, turn the contents onto a dish, and serve.