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More than 5000 entries on the history, culture and life of Britain (published in 1993 by Macmillan, now out of print)
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junket
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Specifically English manner of eating curds and whey. Normally the curd is broken up and drained of whey. Junket is the same substance in its undisturbed state, white, smooth and fragile like a delicate blancmange. Made by curdling warm milk with rennet (extracted from the stomachs of calves), it has been served since at least the 17C with a layer of clotted cream and cinammon on top. A supposed connection with Devon is relatively recent, a false deduction perhaps from the clotted cream.
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