Name: Gallino Curds and Whey
Ingredients: rough coats from gizzards of turkeys or fowls; coarse sea salt; boiling water

Gallino Curds and Whey

Ingredients

rough coats from gizzards of turkeys or fowls
coarse sea salt
boiling water

Directions

Clean the rough coats from pebbles and rub them well with coarse sea salt.
Hang the coats to dry.
When ready to use, break off some bits of the skin and place them in boiling water.
After 8 to 9 hours, use the liquid as you would use rennet.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.