Rennet Wine.
Wash the rennet, and cut it into small pieces. Put this in a wide-mouthed bottle, with one quart of sherry. This will be ready for use in four or five days. Rennet wine is used with fresh milk to make delicate desserts, such as slip, rennet custard, etc.
When the quart of wine has been used, a second quart may be poured on the rennet in the bottle.
If salted rennet be used, soak it for several hours in cold water to remove the salt.