I'm still dipping into the Compleat Housewife. One recipe I am not trying is Steeple Cream. You start by taking five ounces of hartshorn (yes, antler) and two ounces of ivory (dogs' teeth are ivory, so I wonder if it came from them rather than an elephant). 'put into a stone bottle, fill it up with fair-water to the neck, then put in a small quantity of gum-arabic and gum-dragant; then tie up the bottle very close and set it in a pot of water with hay in the bottom, let it boil for six hours; then take it out and let it stand an hour before you open it lest it fly in your face; then strain it and it will be a strong jelly.' The result is sweetened then flavoured with pounded almonds, cream and amber. I suppose we could get a similar result by using a strong mix of unflavoured gelatine and mixing it with ground almonds, thick cream and sugar. I'm not sure about the amber.
Years ago I tried a recipe from Mrs Beeton that involved gelatine. The first step was to make some strong coffee. I don't drink coffee but my mother used to take two heaped spoons of Nescafe instant in a very small cup of hot water so my idea of how strong coffee should be may have been a bit skewed. It was the sort of coffee that would etch a teaspoon. It was strong. Any stronger and it may have eaten through the bowl. I used brown sugar as a sweetener and once it was cold I added rum, so it kept its alcohol content. I set it with gelatine, following the directions on the packet and served with cream. It was very pleasant.
Back to the Steeple Cream. I like the detail of putting hay in the bottom of a pot. It would protect the bottle being cooked in there, so it wouldn't bounce against the sides of a pan. It would be a lot quieter than the usual trick of putting an upturned saucer in the bottom if you were boiling a pudding in a basin.