Title: Rennet Pudding or Junket
Categories: Dessert Pudding British Dairy Blank
Yield: 4 Servings

2	c	Milk; warmed to 98 deg F
2	ts	Sugar
2	ts	Essence of rennet or
1	ts	Prepared rennet
2	ts	Brandy
		Cinnamon
		Nutmeg

Rennet is an extract from the lining of unweaned calves' stomachs and is used in cheese making to make curds.

English Rennet pudding has a texture much like a tender Blanchmange.

Put the milk [after warming to exactly 98 deg F], into the bowl the pudding will be served in. add the sugar, stir in the rennet and brandy. Let the pudding stand for an hour and a half. sprinkle with cinnamon and/or nutmeg. Serve cold.

From: The Joy of Cooking Posted by: Jim Weller

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