To cure Mawskins for Rennet

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
for curing mawskins
for cheesemaking
Instructions (3)
  1. Cut the calf’s stomach open, rub it well with salt, let it hang to drain two days, then salt it well, and let it lie in that pickle a month or more; then take it out, drain, and flour it, stretch it out with a stick, and let it hang up to dry.
  2. A piece of this is to be soaked, and kept ready to turn the milk in cheesemaking time.
To remedy poor soil cheese
  1. When the soil is poor, the cheese will want fat; to remedy which, after pressing the whey from the curd, crumble it quite small, and work into it a pound of fine fresh butter; then press, &c. as usual.
Original Text
To cure Mawskins for Rennet. Cut the calf’s stomach open, rub it well with salt, let it hang to drain two days, then salt it well, and let it lie in that pickle a month or more; then take it out, drain, and flour it, stretch it out with a stick, and let it hang up to dry. A piece of this is to be soaked, and kept ready to turn the milk in cheesemaking time. Some lands make cheese of a better quality than the butter produced on them is. 234When the soil is poor, the cheese will want fat; to remedy which, after pressing the whey from the curd, crumble it quite small, and work into it a pound of fine fresh butter; then press, &c. as usual.
Notes
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