Devonshire Junket

This is quoted from Miss Mallock’s cookery book Economics of Modern Cookery. Miss Acton writing in 1845 gives similar information, but in her day bottled rennet was unobtainable and the inner lining of a calf’s stomach was used. Writing in 1896 Miss Mallock says: —

According to the more old-fashioned Devonshire practice, junket is made by preference in a china bowl and is usually covered thick