1 tablespoonful of rennet wine, or
1/2 tablespoonful of essence of rennet.
Make the milk blood-warm, and then add the sugar and rennet wine, stirring only enough to mix the ingredients. Pour this into glass custard cups, and grate the nutmeg over the custards. Let them stand in a warm room until the mixture becomes firm; then set in a cold place until serving time.
The prepared rennet, which can be bought in small bottles, may be substituted for the rennet wine.
Slip.
1 pint of milk.
2 tablespoonfuls of sugar.
1 tablespoonful of rennet wine.
2 tablespoonfuls of sherry.
Have the milk blood-warm,—about one hundred degrees. Flavor it, and pour it into the dish in which it is to be served. Now add the rennet wine, and stir gently, to mix it. Let the dish stand in the warm room until the mixture has stiffened; then place it in the refrigerator, or in a cold room, until the time to serve. The slip must not be disturbed until you are ready to serve it on the table, as it may separate into curds and whey when once broken.