Preparing Rennet

Ingredients

• 1 calf's stomach (maw)
• coarse sea salt
• 1 handful sweet briar leaves
• 1 handful dog-rose leaves
• 1 handful bramble leaves
• 1 gallon water
• 1 lemon
• ¼ ounce cloves

Directions

1. Clean the calf's stomach and salt it thoroughly inside and out.

2. Place it in an earthen jar for 3-4 days to form a pickle.

3. Hang it up for 2-3 days to drain, then re-salt it.

4. Cover the jar tightly with paper pierced by a large pin and store until needed.

5. To prepare the rennet, boil the sweet briar, dog-rose, and bramble leaves in 1 gallon of water with 3-4 handfuls of salt for 15 minutes.

6. Strain the liquid and let it cool, then add the prepared stomach.

7. Stick the lemon with cloves and add it to the mixture.