will dissolve no more, and steep the
bag, having been first prepared as before, in it ;
but when they have made cheese (by rennet
previously prepared) they steep it altogether in
whey well salted by boiling salt in it, and
sonretimes, to give it a high flavour, they boil
spices with it. The aromatics are matters of
fanc}^, and may either be used or omitted ; some
only prepare a quart of rennet from one
stomach, and others a gallon, but the stronger
the rennet the less will be requu'cd to the
milk."
Rennet, Gallino.— Gallino rennet is that
•which is made from the rough coating of the
gizzards of fowls or turkeys, and u^dk coagu-
lated with it is more delicate than it would be
if common rennet were used. To prepare it,
carefully preserve the skin of the gizzards when
about to dress poultry. Cleanse it thoroughly,
and rub it well with salt. Stretch it out, and
let it dry. About the same quantity of skin must
be soaked as is needed for ordinaiy rennet, and
it should be laid into water the night before it
is wanted for use.
Rennet, Gallino {see Gallino Rennet).
Rennet, Liquid.— Take twelve ounces of
fresh rennet, cut small, and three ounces of
coromon salt ; knead them together, and leave
the mixture at rest in a cool place for five or
six weeks ; then add eighteen ounces of water
and two ounces of good proof spu'it or rum.
Digest for twenty-four hours ; filter the liquid,
and colour it with a little burnt sugar. Two
or three tea-spoonfuls will curdle a quart of
jnilk.
Rennet, Substitute for.— It sometimes
happens that no rennet sufficiently good for
curdling milk can be obtained, hence various
plants have been advantageously employed
for this purpose. The principal of these are
the flowers of the yellow ladies' bedstraw used
in England, and the eardown in Spain. A
strong infusion is made of the down of the
latter vegetable in the evening, and on the
succeeding morning half a jjint is poured upon
fourteen gallons of new milk, which is thus
effectually coagulated, and in consequence pro-
duces a delicious cheese.
Rennet Whey.— To prepare rennet whey,
Ijlace a quart of milk in a basin sui-rounded
with boiling water, till the milk is of a blood
heat, or a little warmer, and then mix with it
a tea-spoonful of rerniet ; remove it from the
warm water, and the milk will soon be com-
pletely coagulated ; then brake down the curd,
and pass the whey through a strainer, which
will leave the curd behind. This whey is
always rendered somewhat whitish by a very
smaU and much-divided portion of the caseous
part, but as a sick diet drink this does no
injury. The whey, however, if it is wished,
may be clarified. Put in a basin the white of
an egg, a wine-glassful of the whey, and four
or five grains of tartaric acid in powder ; whisk
these well together with a bunch of peeled
twigs or an egg-whisk, and add the remainder
of the whey ; place the mixtiu'c over the fire
till it begins to boil. The tartaric acid com-
pletes the coagulation of the white part of the
milk, which remains ; the white of the egg, as
it becomes hot, coagulates, and envelops the
caseous part. When the whey is clear, pour it
off ; some filter it through blotting-paper, but
this is unnecessary, as it is easy keeping out
that part which is united with the albumen of
the egg. — Andrew.
Page 1516
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
will dissolve no more, and steep the bag, having been first prepared as before, in it ; but when they have made cheese (by rennet previously prepared) they steep it altogether in whey well salted by boiling salt in it, and sometimes, to give it a high flavour, they boil spices with it. The aromatics are matters of fancy, and may either be used or omitted ; some only prepare a quart of rennet from one stomach, and others a gallon, but the stronger the rennet the less will be required to the milk."
Rennet, Gallino.— Gallino rennet is that •which is made from the rough coating of the gizzards of fowls or turkeys, and milk coagulated with it is more delicate than it would be if common rennet were used. To prepare it, carefully preserve the skin of the gizzards when about to dress poultry. Cleanse it thoroughly, and rub it well with salt. Stretch it out, and let it dry. About the same quantity of skin must be soaked as is needed for ordinaiy rennet, and it should be laid into water the night before it is wanted for use.
Rennet, Gallino {see Gallino Rennet).
Rennet, Liquid.— Take twelve ounces of fresh rennet, cut small, and three ounces of coromon salt ; knead them together, and leave the mixture at rest in a cool place for five or six weeks ; then add eighteen ounces of water and two ounces of good proof spirit or rum. Digest for twenty-four hours ; filter the liquid, and colour it with a little burnt sugar. Two or three tea-spoonfuls will curdle a quart of milk.
Rennet, Substitute for.— It sometimes
happens that no rennet sufficiently good for curdling milk can be obtained, hence various plants have been advantageously employed
for this purpose. The principal of these are the flowers of the yellow ladies' bedstraw used in England, and the eardown in Spain. A strong infusion is made of the down of the latter vegetable in the evening, and on the succeeding morning half a pint is poured upon fourteen gallons of new milk, which is thus effectually coagulated, and in consequence produces a delicious cheese.
Rennet Whey.— To prepare rennet whey, Ijlace a quart of milk in a basin surrounded with boiling water, till the milk is of a blood heat, or a little warmer, and then mix with it a tea-spoonful of rerniet ; remove it from the warm water, and the milk will soon be completely coagulated ; then brake down the curd, and pass the whey through a strainer, which will leave the curd behind. This whey is always rendered somewhat whitish by a very smaU and much-divided portion of the caseous part, but as a sick diet drink this does no injury. The whey, however, if it is wished, may be clarified. Put in a basin the white of an egg, a wine-glassful of the whey, and four or five grains of tartaric acid in powder ; whisk these well together with a bunch of peeled twigs or an egg-whisk, and add the remainder of the whey ; place the mixture over the fire till it begins to boil. The tartaric acid completes the coagulation of the white part of the milk, which remains ; the white of the egg, as it becomes hot, coagulates, and envelops the caseous part. When the whey is clear, pour it off ; some filter it through blotting-paper, but this is unnecessary, as it is easy keeping out that part which is united with the albumen of the egg. — Andrew.