Hartshorn Jelly

Name: Hartshorn Jelly
Cuisine: England
Ingredients: 0.5 pound hartshorn shavings; 2 quarts water; 0.5 pint sherry wine; 0.25 pound white sugar; 2 eggs; 3 lemons; saffron

Origin: London, England

Source: Anonymous, 1846

Ingredients

0.5 pound hartshorn shavings
2 quarts water
0.5 pint sherry wine
0.25 pound white sugar
2 eggs
3 lemons
saffron

Instructions

Boil the hartshorn shavings in water over a gentle fire until the liquid becomes thick enough to coat a spoon. Strain into a clean saucepan and add the sherry wine and white sugar. Clear the mixture by stirring in the egg whites that have been whisked to a froth. Boil for about four or five minutes, then add the lemon juice and stir together. When it is well curdled, strain again and pour into a mould. If a deeper color is desired, a little saffron may be boiled in the mixture.