LEMON JELLY
Take six lemons and half a pound of sugar, and rub the sugar on the outside of three of the lemons; the lemons must be hard and yellow, the peel should not be shrivelled. Now squeeze the juice of all six lemons into a basin, add the sugar and a pint of water. Of course, the lemon-juice must be strained. (If wine is allowed, add half a pint of good golden sherry or Madeira.) Bring this to the boil and thicken it with some corn-flour in the ordinary way, allowing a tablespoonful of corn-flour for every pint of fluid. Pour it into a mould and when it is set turn it out. A lemon jelly like this should be turned on to a piece of ornamental paper placed at the bottom of a silver or some other kind of dish. The base of the mould should be ornamented with thin slices of lemon cut in half, the diameter touching the base of the mould and the semicircular piece of peel outside. If a round basin has been used for a mould, place a corner of a lemon on the top in the middle, surrounded with a few imitation green leaves cut out of angelica. This improves the dish in appearance and also shows what the dish is made of.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
