Stir it as before:
then cover it with a linnen and woollen cloth: then set some new whey on
the fire, put in your Cheese-fat and suter and cloth. After three quarters
of an hour, take up the Curd, and put it into the Cheese fat, as fast, as
two can work it in: then put it into the hot cloth, and set it into the
Press. Have a care to look to it, and after a while turn it, and so keep it
in the press with turning, till the next day: then take it forth and Salt
it.
THE CREAM-COURDS
Strain your Whey, and set it on the fire: make a clear and gentle fire
under the kettle: as they rise, put in whey, so continuing, till they are
ready to skim. Then take your skimmer, and put them on the bottom of a
hair-sieve: so let them drain till they are cold. Then take them off, and
put them into a bason, and beat them with three or four spoonfuls of Cream
and Sugar.
SAVOURY TOSTED OR MELTED CHEESE
Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye,
Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten
melted Butter, that hath served for Sparages or the like, or pease, or
other boiled Sallet, or ragout of meat, or gravy of Mutton: and, if you
will, Chop some of the Asparages among it, or slices of Gambon of Bacon, or
fresh-collops, or Onions, or Sibboulets, or Anchovis, and set all this to
melt upon a Chafing-dish of Coals, and stir all well together, to
Incorporate them; and when all is of an equal consistence, strew some gross
White-Pepper on it, and eat it with tosts or crusts of White-bread.
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