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Rennet Custard

1 tablespoon brandy few grains salt 1 tablespoon liquid rennet 4 tablespoons sugar Mix sugar, brandy and salt. Heat milk until lukewarm; add rennet and other ingredients; pour into serving dish and let stand until a firm curd is formed, then chill. Serve with cream and sugar. 1 calf's foot 4 cups cold water ½ cup sherry