To make Hartshorn Jelly

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Boil Half a Pound of Hartshorn in three Quarts of Water over a gentle Fire, till it becomes a Jelly. If you take out a little to cool, and it hangs on the Spoon, it is enough. Strain it while it is hot, put it in a well-tinned Sauce-pan, put to it a Pint of Rhenish Wine, and a quarter of a Pound of Loaf-Sugar; beat the Whites of four Eggs or more to a Froth, stir it all together that the Whites mix well with the Jelly, and pour it in, as if you were cooling it. Let it boil for two or three Minutes, then put in the Juice of three or four Lemons; let it boil a Minute or two longer. When it is finely curdled, and of a pure white Colour, have ready a Swanskin Jelly Bag over a China Bason, pour in your Jelly, and pour back again, till it is as clear as Rock-water; then set a very clean China Bason under, and have your Glasses as clean as possible, and with a clean Spoon fill your Glasses. Have ready some thin Rind of the Lemons, and when you have filled half your Glasses, throw the Peel into the Bason; and when the Jelly is all run out of the Bag, with a clean Spoon fill the rest of the Glasses, and they will look of a fine Amber Colour. Now in putting in the Ingredients, there is no certain Rule; you must put Lemon and Sugar to your Palate. Most People love them sweet; and indeed they are good for nothing unless they are.