Title: Rennet Pudding
Categories: Dessert Dairy
Yield: 4 Servings

2	c	Milk
2	ts	Sugar
1	ts	Rennet
2	ts	Brandy
		Cinnamon
		Nutmeg

From the Joy of Cooking: "This favorite English dish is made of milk, coagulated with extract from the lining of unweaned calve's stomachs.It has a consistency much like that of a tender blanc-mange" [cornstarch or almond milk with gelatin pudding].

Put into a bowl in which it will be served, the milk warmed to exactly 98 deg F, add the sugar, rennet and brandy. Let stand 1 1/2 hrs to coagulate and sprinkle with the spices.

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