Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

To Preserve Rennet.

Rennet is the lining membrane of one of the stomachs of the calf. Select the stomach of a healthy calf, and empty it. Remove the outer skin and the fat. Wipe the rennet, and then salt it well, using about half a pint of salt, and putting the greater part of it in the sack. Let the rennet lie on a dish for five or six hours, then stretch it on a forked stick. Cover it with netting, to protect it from flies, and hang it up in a cool, dry place. When the rennet is dry (which will be in about a week) put it in a paper bag or a glass jar, and keep it in a cool, dry place. This rennet may be used in making cheese or rennet wine.