Rennet Custard or Junket

• 2 cups milk
• 2 tablespoons sherry wine or
• ½ tablespoon<

Heat milk until lukewarm, add sugar; add wine slowly; when sugar is dissolved add rennet. Turn into a small mould or put in glasses and let stand in a cool place until firm. If wine has been used grate a little nutmeg over the top when ready to serve, and serve with sugar and whipped cream. Junket tablets may be used in place of the liquid rennet.