A second Way to make Hartshorn Flummery

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take three Ounces of Hartshorn and put it to boil, with two Quarts of Spring-water, let it simmer over the Fire Six or Seven Hours, till half the Water is consumed, or else put it in a Jug, and set it in the Oven with Houshold Bread, then strain it through a Sieve, and beat halt a Pound of Almonds very fine, with some Orange-flower Water in the beating, and when they are beat, mix a little of your Jelly with it, and some fine Sugar, strain it out, and mix it with your other Jelly, stir it together till it is little more then Blood-warm, then pour it into half Pint Basons or Dishes for the Purpose, fill them but half full; but when you use them turn them out of the Dish as you do Flummery; if it does not come out clean, set your Bason a Minute or two in warm Water; you may stick Almonds in it, or not, just as you please. Eat it with Wine and Sugar, or make your Jelly this Way; put six Ounces of Hartshorn in a glazed Jug with a long Neck, and put to it three Pints of soft Water, cover the Top of the Jug close, and put a Weight on it to keep it steady; set it in a Pot or Kettle of Water twenty-four Hours, let it not boil, but be scalding hot; then strain it out, and make your Jelly.