Rennet Pudding Recipe

Buy a rennet from the butcher (it is the stomach of a very young calf).

Wash it thoroughly, and cut it in small pieces. Put it in a quart jar,

and fill with sherry wine. When wanted to use, heat a quart of milk to

blood-heat, and put it in the dish in which it is to remain. Stir in 1

tablespoon of the wine water, grate a little nutmeg over the top, and

put in a cold place. Very good for invalids, and makes a nice dessert,

with fresh berries.

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