Stewed Cheese

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

cheshire cheese, a quarter of a pound ↝ Cheese, cheshire [Dairy and Egg Products]
gloucester cheese, a quarter of a pound
a gill of lisbon wine ↝ Wine, rice [Wine]
a table spoonful of water ↝ Water, tap [Tap water]
a tea spoonful of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Instructions (6)

Cut the Cheshire and Gloucester cheese small into a stewpan.
Add a gill of Lisbon wine, a tablespoonful of water, and (if approved) a teaspoonful of mustard.
Mix them over a fire until the cheese is dissolved.
Have ready a cheese plate with a lighted lamp beneath.
Put the mixture in the cheese plate and serve it up directly.
Serve with fresh toasted bread in a toast rack.

Original Text

Stewed Cheese.

Cut small into a stewpan cheshire and gloucester cheese, a quarter of a pound[170] of each; then add a gill of lisbon wine, a table spoonful of water, and (if approved) a tea spoonful of mustard. Mix them over a fire till the cheese is dissolved; then have ready a cheese plate with a lighted lamp beneath, put the mixture in, and serve it up directly. Send with it some fresh toasted bread in a toast rack.

Notes

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