Grate a quarter of a pound of good cheese, put it into a sauce pan, with a bit of butter the size of a nutmeg, and half a tea-cupful of milk, stir it over the fire till it boil, and then add a well-beaten egg; mix it all together, put it into a small dish, and brown it before the fire.
Take about the fourth part of a close, fat Brie cheese, pound and rub it through a sieve; mix with it a pint and a half of flour; lay it on the board, make a hole in the middle, into which put three quarters of a pound of butter, and work it in well; add to it a little Gruyere cheese grated, and six eggs. Knead these all together well; mould it up, and let it stand for half an hour; then roll it out, and make it into a cake of about three inches; mark it with a knife on one side in chequers, and on the other in rays; dorez, and bake it in a moderate oven.
Warm three hall pints of cream with one half pint of milk, or according to the same proportion, and put a little rennet to it; keep it covered in a warm place till it is curdled; have a proper mould with holes, either of China or any other; put the curds into it to drain, about an hour, or less: serve with a good plain cream, and pounded sugar over it.
Beat the yolks of eight, and the whites of three eggs, and mix them with a pint of butter milk; add this to three quarts of boiling milk just from the cow; let it boil up once, take it off the fire, cover it, and let it stand a little that the curd may form; then put it into a small hair sieve, and press it with a weight for twenty-four hours, when it may be turned out. It is eaten with cream and sugar.
Cut a pound of good mellow cheese into thin bits; add to it two, and if the cheese is dry, three ounces of fresh butter; pound, and rub them well together in a mortar till it is quite smooth. 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. The piquance of this is sometimes increased by pounding with it curry powder, 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.
Grate three ounces of fat cheese, mix it with the yolks of two eggs, four ounces of grated bread, and three ounces of butter; beat the whole well in a mortar, with a dessert spoonful of mustard, and a little salt and pepper. Toast some bread, cut it into proper pieces; lay the paste, as above, thick upon them, put them into a Dutch oven covered with a dish, till hot through, remove the dish, and let the cheese brown a little. Serve as hot as possible.
Melt three-quarters of an ounce of butter in a tea-cupful of cream, mix with it a quarter of a pound of good cheese finely grated, beat well together; put a slice of toasted bread into a dish, and pour the mixture over it, and brown it with a salamander.
Cut a slice of bread, toast it, and soak it in red wine, put it before the fire; cut some cheese in very thin slices, and rub some butter over the bottom of a plate, lay the cheese upon it, and pour in two or three spoonfuls of white wine, and a little mustard; cover it with another plate, and set it on a chafing-dish of coals two or three minutes, then stir it till it is well mixed; when it is mixed enough, lay it upon the bread, and brown it with a salamander.
Cut a slice of bread about half an inch thick; pare off the crust, and toast it very slightly on one side so as just to brown it, without making it hard or burning it. Cut a slice of good fat mellow cheese, a quarter of an inch thick, not so big as the bread by half an inch on each side: pare off the rind, cut out all the specks and rotten parts, and lay it on the toasted bread in a cheese-toaster; carefully watch it that it does not burn, and stir it with a spoon to prevent a pellicle forming on the surface. Have ready good mustard, pepper and salt. If you observe the directions here given, the cheese will eat mellow, and will be uniformly done, and the bread crisp and soft, and will well deserve its ancient appellation of a "rare bit." This Receipt, as well as every other worth extracting, is from the Cook's Oracle. The Editor goes on to say. We have nothing to add to the directions given for toasting the cheese in the last receipt, except that in sending it up, it will save much time in portioning it out at table, if you have half a dozen small silver or tin pans to fit into the cheese-toaster, and do the cheese in these: each person may then be helped to a separate pan, and it will keep the cheese much hotter than the usual way of eating it on a cold plate. Observations: Ceremony seldom triumphs more completely over comfort than in the serving out of this dish; which, to be presented to the palate in perfection, it is imperatively indispensable that it be introduced to the mouth as soon as it appears on the table.