TO PREPARE A RENNET.
A rennet is the stomach of the calf. As soon as the calf is killed, take it; wash it very quickly, and cover it with salt; let it lie three or four days; then stretch it on sticks; hang it up to dry: when dry, put it in a bag, and set it in a dry place to keep.
TO MAKE SMEARCASE OR COTTAGE CHEESE.
Keep thick milk near the fire till the whey has risen; pour it in a muslin bag, and hang it in the shade for twelve hours; then take it out and dress it with pepper, salt, and cream.
Sauces.
MELTED BUTTER.
Have half a pint of water boiling hot; roll a lump of butter the size of an egg into three teaspoonsful of flour; when you have the butter perfectly smooth remove the water from the fire, and stir your butter in till every particle is dissolved. If this is carefully done, the sauce will be perfectly smooth; then boil ten minutes.
EGG SAUCE.
Boil two or three eggs hard, cut them up fine, and put them in the drawn butter as above.