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 dish for a second course, either for dinner or supper.

Fill your large fish moulds and six small ones with flummery; take a china bowl, and put in half a pint of stiff clear calves-foot jelly; let it stand till cold, and lay two of the small fishes on the jelly, the right side down; put in half a pint more jelly, let it stand till cold, and lay in the four small fishes across one another, that, when you turn the bowl upside down, the heads and tails may be seen; then almost fill your bowl with jelly, and let it stand till cold; lay in the jelly four large fishes, fill the bason full with jelly, and let it stand till the next day; when you want to use it, set your bowl to the brim in hot water for one minute; take care, that you do not let the water go into the bason; lay your plate on the top of the bason, and turn it upside down; if you want it for the middle, turn it upon a salver; be sure you make your jelly very still and clear.

Take any quantity of almonds, put them a short time in the oven to dry; then put them in the tossing-pan over a small fire, and keep stirring them till they are warm; take a quarter of a pound of