I'm guessing everyone else was defining it in their head. No need to hold back next time! Let it out. There is an anonymous button on the blog - don't be afraid to use it!
Alrighty. I'm poised to share Betty, defined. Junket is described in the New Picture Cook Book, and I quote, as -
"A milk dessert coagulated by rennet; sweetened and flavored."
Take into consideration rennet is essentially a cluster of au natural enzymes from the stomach of a mammal. It makes cheese, people. But it doesn't make cheese sound good. Not on a cracker. Not anywhere.
Such is the high-def of junket. Chosen purely by me for it's fab descriptors: coagulated and rennet. Mmm. You might want to skip the dairy course of your Sunday dinner.