Cassell's dictionary of cookery

Sufficient for a quart of jelly. White Wine Jelly made with Isinglass or Gelatine. — Soak an ounce of isinglass or gelatine in as much cold water as will cover it for an hour. Pour upon it three- WHI ( 1118 WHI quarters of a pint of boiling water, and stir it until dissolved. Let it get cold ; then add as much white wine as will make up the quantity to one quart. Sherry or marsala wine may be used, or a mixture of sherry and good raisin wine. Put it cold into a delicately clean saucepan with the thin liind and strained juice of two fresh lemons, a quarter of a pound of roughlypowdered sugar, and the well-whisked whites and crushed shells of two eggs. Beat the mixture briskly for a minute or two, put it on the fire, and without stirring bring it slowly to the boil. Let it boil gently and without ceasing for a quarter of an hour. Lift it from the fire, and let it stand to settle for ten minutes. Wring a jelly-bag out of boiling water, pour the contents of the saucepan into it, and let it run through till clear. Be careful not to squeeze the jellybag, as this would make the jelly thick. Pour the jelly into a quart mould or into two pint moulds which have been soaked in cold water, and keep it in a cold place till wanted ; turn it out upon a glass dish, and serve. If it is to be put into glasses, pour it into a shallow dish, let it remain until stiff, and before serving, take it up in a dessert-spoon and put it into the glasses. Time to boil the jelly, a quarter of an hour. Probable cost. Is., exclusive of the wine. Sufiicient for a quart of jelly. White Wine Negus.— Extract the juice from the peel of a lemon by rubbing loaf sugar upon it, or cut the peel of a lemon very thia and pound it in a mortar ; cut two lemons into thin slices, add four glassfuls of calf's-foot jelly in a liquid state, and smaU quantities of cinnamon, mace, cloves, and allspice. Put the whole into a jug, pour one quart of boiling water upon it, cover the jug closely, let it stand a quarter of an hour, and then add a bottle of boiling white wine ; grate half a nutmeg into it, stir it well together, and sweeten to taste. White Wine Sauce for Sole.— First boil a large sole in the white wine. To do this, cleanse and trim the sole, and put it into a shallow fish kettle just large enough to hold it. Skin a small onion, and cut it into dice; sprinkle it over the fish, and add a little salt, a small bunch of sweet herbs, six peppercorns, and one clove. Pour over the sole as much French white wine as will cover it, and let it boil gently tiU done enough. Strain the liquor, put it into a small saucepan, place it by the side of the fire, and stir into it, gently and gradually, the yolk of an egg. As soon as it begins to thicken, take it from the fire and pour it over the fish. Time to boU the sole, according to size.