| How To Cook: |
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1. Heat the milk to blood heat and flavor as required.
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2. Stir in the rennet essence (the amount varies with the different makes).
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3. Pour into a glass dish and put in a warm place to set.
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4. Just before serving, grate a little nutmeg over the top of the junket.
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TIP:
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A little rum or brandy may be added to the warmed milk.
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