Nobody eats junket any more. I wonder why? This is from the Woman's Own Book of the Home, 19321/2 pint milk
1 tsp rennet
2 tsps brandy
2 tsps sugar
a little cream
nutmeg and cinnamon
Warm the milk, add the sugar, brandy and pinch of cinnamon, mix in the rennet and pour into a glass dish or into custard cups. Leave until cold, pour a little cream on top and grate with nutmeg.
It turns into a kind of milk jelly. It was a standard dessert that would get dished up every so often. But familiarity never made people like it. (Actually it is rather delicious.) You can buy rennet at Tesco's and Sainsbury's.
