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Strawberry Chartreuse

Pick off the tops of two pounds of ripe strawberries, and cut them into halves lengthwise. Prepare one quart of calf's foot jelly, flavor it with lemon, and leave it until slightly cooled. Pour a thin layer of the jelly in the bottom of a large mould, and then arrange a layer of the strawberries on top, cover them with a little jelly and leave till set. When the jelly in the large mould is quite firm, stand a smaller mould inside. Fill the space between the moulds with strawberries, filling up the cavities with jelly, then set the mould on the ice. Dissolve one-half ounce of isinglass in a little water, then mix with it one-half pint of strawberry juice and sweeten to taste with powdered sugar. Whisk one pint of cream to a froth, stir it in by degrees with the strawberry juice. When the jelly has set, pour a little warm water in the smallest mould to loosen it, then take it carefully out of the large one. Fill the hollow with the cream, and leave the mould in ice till the cream has set. When ready to serve, dip the mould in tepid water, wipe it, and turn the chartreuse out onto a fancy dish.