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Venetian Jelly

Put one ounce of soaked gelatine into a saucepan with three-fourths of a pint of hot water and place it over the fire until dissolved; then add one-fourth pound of coarsely-crushed loaf sugar and the juice of three lemons. Beat the whites and shells of three eggs, stir them into the jelly and boil for five minutes longer. Remove the jelly from the fire, strain it and mix in three wineglassfuls of sherry and one wineglassful of brandy. Decorate the interior of a plain mould with small pieces of candied peel, dipping them in the jelly to make them stick, then half-fill the mould with the jelly and leave until set. Put one-half ounce of soaked gelatine in a saucepan with one-half pint of milk and two ounces of sugar; stir over the fire until dissolved; then move it to the side and mix in quickly the beaten yolks of two eggs. Move the custard away from the fire and allow it to cool. Moisten one-half pound of sponge cakes with as much sherry as they will absorb, then lay them on the top of the set jelly in the mould; when the custard has sufficiently cooled fill the mould up with it and place it on ice for an hour or two. When ready, dip the mould in tepid water, wipe dry and turn it out onto a fancy dish.