Italian Cheese

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

For the cheese mixture

the whole of the pig's pluck
the chitterlings ↝ Chitterlings [Liver and organ meats]
a couple of pounds of the fat
chopped sage ↝ Spices, sage, ground [Spices and Herbs]
thyme ↝ Thyme, fresh [Spices and Herbs]
winter savory ↝ Winter squash, raw [Other red and orange vegetables]
allspice ↝ Spices, allspice, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (7)

Chop up the whole of the pig's pluck, the chitterlings, and a couple of pounds of the fat.
Mix the chopped ingredients in a pan with seasoning composed of chopped sage, thyme, winter savory, allspice, pepper, and salt.
Fill earthen pots or jars having lids to them with the mixture.
Bake the contents in moderate heat.
If you do not have your own oven, send them to the baker's.
A jar containing two pounds would require about an hour and three-quarters' baking.
Italian cheese is to be eaten cold, spread upon bread.

Original Text

No. 37. Italian Cheese.

This is prepared by chopping up the whole of the pig's pluck, the chitterlings, and a couple of pounds of the fat; mix this in a pan with seasoning composed of chopped sage, thyme, winter savory, allspice, pepper, and salt, and with it fill earthen pots or jars having lids to them; bake the contents in moderate heat; or if you have no oven of your own, send them to the baker's. A jar containing two pounds would require about an hour and three-quarters' baking. Italian cheese is to be eaten cold, spread upon bread.

Notes

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