beaten, and let it boil up gently, till the Eggs harden into a curd.
Then open it with a spoon, and pour into it the juyce of three or four
good Limons; then take it presently off the fire, letting it not boil more
above a walm: Then run it through a Hippocras bag, putting spirit of
Cinnamon, or of Ambergreece, or what you please to it.

For gelly of flesh you proceed in the same manner, with a brawny Capon or
Cock, and a rouelle of Veal (first skinned, and soaked from the blood) in
stead of Harts-horn: and when the broth will gelly, do as above, using a
double or treble proportion of wine. Boil no Salt in it at first, for that
will make the gelly black.

HARTS-HORN GELLY

Take a pound of Harts-horn, and boil it in five quarts of water, until it
come to three pints, then strain it through a sieve or strainer, and so let
it stand, until it be cold; and according to the strength you may take more
or less of the following Ingredients. First, take your stock of gelly, &
put it into a skillet or pipkin with a pound of fine loaf Sugar, and set it
over a fire of Charcoal; and when it begins to boil, put in a pint or more
of Rhenish-wine. Then take the whites of Eggs six or eight, beaten very
well, with three or four spoonfuls of Rose-water, and put into the gelly.
Then take two grains of Amber, and one grain of Musk, and put thereto, so
let it boil a quarter of an hour, but not too violent; Then put in three or
four spoonfuls of Cinnamon-water, with the juyce of seven or eight Limons;
boil it one walm more, and run it very hot through your gelly-bag; this
done, run it again as cool and softly as you can into your Glasses and
Pots.

TO MAKE HARTS-HORN GELLY

Take a pound of Harts-horn, and a prety big lean Chicken, and put it into a
skillet with about nine quarts of water, and boil your stock prety stiff,
so that you may cut it with a knife; you may try it in a spoon, as it is a
boiling. Then drain your liquor clear away from the Harts-horn through a
fine searse, and let it stand until the next morning; Then if there be any
fat upon it, pare it away, and likewise the settlings at the bottom. Then
put your Gelly into a good big skillet, and put to it a quart of the palest
white-wine that you can procure, or a quart of Rhenish-wine, and one pound
of double refined Sugar, and half an Ounce of Cinnamon broken into small
pieces, with three or four flakes of Mace. Then set it upon the fire, and
boil it a good pace. Then have