Gattina Curds and Whey
Ingredients
Directions
Remove the tough coats from the gizzards and clear them of any pebbles.
Sprinkle a little coarse sea salt on the coats and hang them up to dry.
When ready to use, break a few pieces and pour boiling water over them.
Let the mixture stand overnight, then use it like rennet to coagulate milk.
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.
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