Pounded Cheese

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905

Source: The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

any good cheese, even if dry and hard ↝ Cheese, tilsit [Dairy and Egg Products]
3oz. or 4oz. of either of these to the 1lb. of cheese ↝ Butter, stick, unsalted [Dairy and Egg Products]
3oz. or 4oz. of either of these to the 1lb. of cheese ↝ Oil, safflower [Fats and Oils]
pepper, black or red ↝ Spices, pepper, black [Spices and Herbs]
made mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
curry powder ↝ Spices, curry powder [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
ketchup ↝ Ketchup [Tomato-based condiments]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
minced pickle ↝ Pickles, NFS [Olives, pickles, pickled vegetables]

Instructions (10)

Break up any good cheese, even if dry and hard.
Pound the cheese with either fresh butter or oil, using 3oz. or 4oz. of either of these to the 1lb. of cheese, according to the dryness of the latter.
Season it to taste with pepper (black or red), made mustard, or curry powder (a teaspoonful of either of the two latter to the 1lb. of cheese), cayenne, or ketchup, as you please.
Press it into little pots.
For keeping for some days, store in a cool place.
For keeping for some weeks, run clarified butter over the top.
This is excellent for sandwiches.
Alternatively, shape it into little balls (working in some minced pickle if liked).
Leave the shaped balls on ice for two or three hours.
Serve the balls with hot, biscuit-crisp toast.

Original Text · last edited 4 days ago

Pounded Cheese.—Break up any good cheese, even if dry and hard (this is a capital way of using up dry scraps of cheese), and pound it with either fresh butter or oil, using 3oz. or 4oz. of either of these to the 1lb. of cheese, according to the dryness of the latter ; seasoning it to taste with pepper, black or red, made mustard, or curry powder (a teaspoonful of either of the two latter to the 1lb. of cheese), cayenne, or ketchup, etc., as you please. Now press it into little pots, when it will keep for some days in a cool place ; or for some weeks if clarified butter is run over the top. This is excellent for sandwiches, or it may be shaped into little balls (some minced pickle being worked into it if liked), left on ice for two or three hours, then served with hot, biscuit-crisp toast.

Notes

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