Mrs. Wellington's substitution/variation
Jelly—Claret. (I. Emslie. 1887.)
Ingredients; 1 1/2 ozs. gelatine, a bottle of light claret, 2 table-
spoonfuls of brandy, 4 allspice, 2 cloves, 4 whites of egg.
Soak the gelatine in a teacupful of warm water till dissolved,
and add to the other ingredients. Whip 4 whites of egg in 2
tablespoonfuls of cold water, and add this also.
Put for 1/2 hour to come to the boil; then draw to one side and
leave for 1/2 hour, with the cover on, and a live coal on the
lid to draw up the scum; skim well first; then pass 3 or 4 times
through a jelly-bag; pour into the mould, which should have
been rinsed out in cold water and not dried; pour the mould in
ice for 3 or 4 hours. Mrs. Wellington uses for a similar claret
jelly 12 cloves, if small, and the same of allspice, a piece of
cinnamon, the thin rind of 2 lemons, the juice of 3, and 1/4 lb. of
whole lump sugar.