• ½ pt. packet red jelly
• 1 tablesp. sherry (optional)
• 1 t

Make the jelly to just less than ½ pt., inclusive of sherry (if used) and preserves, and add these when jelly is cool. Pour into a wet border mould and leave to set. Cut thin strips of lemon rind without white pith; infuse in the milk with the bay leaf. When milk boils, remove flavourings and spr