Mrs Beetons Cheese and Egg Recipes Revisited
Pounded Cheese
To every 450g (1lb) of Cheese allow:
85g (3oz) Butter
Prepared Mustard or Cayenne or Ground Mace, (optional)
To pound cheese is an economical way of using it, if it has become dry, it is exceedingly good spread on bread and is the best way of eating it for those whose digestion is weak.
Cut up the cheese into small pieces and pound it smoothly in a mortar, adding butter in the above ratio.
Press it down into a jar, cover with clarified butter and it will keep for several days.
The flavour may be very much increased by adding prepared mustard (about a teaspoonful to every 450g (1lb)) or cayenne or ground mace.
Curry powder is also not infrequently mixed with it.
POUNDED CHEESE
1648. INGREDIENTS - To every lb. of cheese allow 3 oz. of fresh butter.
Mode - To pound cheese is an economical way of using it, if it has become dry; it is exceedingly good spread on bread, and is the best way of eating it for those whose digestion is weak. Cut up the cheese into small pieces, and pound it smoothly in a mortar, adding butter in the above proportion. Press it down into a jar, cover with clarified butter, and it will keep for several days. The flavour may be very much increased by adding mixed mustard (about a teaspoonful to every lb.), or cayenne, or pounded mace. Curry-powder is also not unfrequently mixed with it.
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