Dutch Flummery

Ingredients

• 1-1/2 oz isinglass
• the rind and juice of 1 lemon
• 1 pint water
• 4 eggs
• 1 pint sherry
• Madeira, or raisin-wine
• sifted sugar to taste

Instructions

1. Put the water, isinglass, and lemon-rind into a lined saucepan, and simmer gently until the isinglass is dissolved;
2. strain this into a basin, stir in the eggs, which should be well beaten, the lemon-juice, which should be strained, and the wine; sweeten to taste with pounded sugar, mix all well together, pour it into a jug, set this jug in a saucepan of boiling water over the fire, and keep stirring it one way until it thickens; but _take care that it does not boil_.
3. Strain it into a mould that has been oiled or laid in water for a short time, and put it in a cool place to set.
4. A tablespoonful of brandy stirred in just before it is poured into the mould, improves the flavour of this dish: it is better if made the day before it is required for table.