Pounded Cheese (No. 542)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Cut a pound of good mellow Chedder, Cheshire, or North Wiltshire cheese into thin bits.
  2. Add two ounces of fresh butter (or three ounces if the cheese is dry).
  3. Pound and rub them well together in a mortar till it is quite smooth.
Observations
  1. When cheese is dry, and for those whose digestion is feeble, this is the best way of eating it.
  2. Spread on bread, it makes an excellent luncheon or supper.
Notes
  1. The piquance of this is sometimes increased by pounding with it curry powder (No. 455), ground spice, black pepper, cayenne, and a little made mustard.
  2. Some moisten it with a glass of sherry.
  3. If pressed down hard in a jar, and covered with clarified butter, it will keep for several days in cool weather.
Original Text
Pounded Cheese.—(No. 542.) Cut a pound of good mellow Chedder, Cheshire, or North Wiltshire cheese into thin bits; add to it two, and if the[332] cheese is dry, three ounces of fresh butter; pound, and rub them well together in a mortar till it is quite smooth. Obs.—When cheese is dry, and for those whose digestion is feeble, this is the best way of eating it; and spread on bread, it makes an excellent luncheon or supper. N.B. The piquance of this is sometimes increased by pounding with it curry powder (No. 455), ground spice, black pepper, cayenne, and a little made mustard; and some moisten it with a glass of sherry. If pressed down hard in a jar, and covered with clarified butter, it will keep for several days in cool weather.
Notes
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