Hartshorn Jelly Recipe

Boil four ounces of hartshorn shavings in a couple of quarts of water,

till it becomes a thick jelly--then strain and put to it the juice and

rind of a couple of lemons, a wine glass of white wine, and a stick of

cinnamon. Wash four fresh eggs, wipe them dry, separate the whites from

the yelks, beat the whites to a froth, bruise the shells, and mix them

with the hartshorn--set the whole on a moderate fire--sweeten it to the

taste when hot. Boil it till it becomes quite thick, then let it drain

through a jelly-bag till clear.

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