Runnet

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
For the first method
For the second method
Instructions (5)
  1. Take out the stomachs of fowls before you dress them; wash and cleanse them thoroughly; then string them, and hang them up to dry.
  2. When wanted for use, soak them in water, and boil them in milk; this makes the best and sweetest whey.
Another way
  1. Take the curd out of a calf’s maw; wash and pick it clean from the hair and stones that are sometimes in it, and season it well with salt.
  2. Wipe the maw, and salt it well, within and without, and put in the curd.
  3. Let it lie in salt for three or four days, and then hang it up.
Original Text
Runnet. Take out the stomachs of fowls before you dress them; wash and cleanse them thoroughly; then string them, and hang them up to dry. When wanted for use, soak them in water, and boil them in milk; this makes the best and sweetest whey. Another way. Take the curd out of a calf’s maw; wash and pick it clean from the hair and stones that are sometimes in it, and season it well with salt. Wipe the maw, and salt it well, within and without, and put in the curd. Let it lie in salt for three or four days, and then hang it up.
Notes
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