Take some of the young top leaves of the sage plant, and pound
them in a mortar till you have extracted the juice. Put the juice
into a bowl, wipe out the mortar, put in some spinach leaves, and
pound them till you have an equal quantity of spinach juice. Mix
the two juices together, and stir them into the warm milk
immediately after you have put in the rennet. You may use sage
juice alone; but the spinach will greatly improve the colour;
besides correcting the bitterness of the sage.