1171. Italian Pork Cheese

Pound a pig's liver with two thirds bacon and one third beef, when they are thoroughly incorporated add to them shred thyme, sage, basil, a bay leaf, parsley, coriander spice, anise powder, grated nutmeg, salt and pepper, line a mould with curd, into which put the above preparation; cover it with thin slices of bacon, and bake it, when done leave it to cool in the mould.

1172. How To Preserve Sound Cheese

Wash it in warm whey once a month, wipe it, and keep it on a rack, if you wish it to ripen keep it in a damp cellar, which will bring it forward: when a whole cheese is cut, the largest piece should be spread inside with butter, and the outside should be wiped to preserve it; to keep that which is in daily use moist, let a clean cloth be wetted and wrapped round the cheese when carried" from table.

1173. Cheese Roasted, To Come Up After Dinner

Mix three ounces of grated Cheshire cheese, the yolks of two eggs, four ounces of butter, and three ounces of grated bread, a dessert spoonful of mustard, a little salt and pepper, beat the whole well in a mortar, toast some bread, cut it into proper pieces, lay the paste as above thick upon them, put them in 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.

1174. Rice Cheese

Take a pound of rice, boil it till it becomes thick as hasty pudding in rather less than half a pint of milk, pour it hot on an ounce and a half of butter, the same weight of Lisbon sugar, mixing it Well together; let it stand till cold, then add one egg, and the yolk of another, and a little white wine.

1175. Cheese Souffle

Take three ounces of flour and two of butter, put them in a stewpan with one egg, mix them together with a pint of milk, and set it on the fire till it begins to boil, if too thick add a little more milk, then break in the yolks of five eggs and a gill of cream, when these are all mixed, stir in gently two ounces of grated Parmesan cheese and a little pepper and salt, beat the whites of the eggs with three more, and finish as if for souffles; when this light batter is put in paper cases it is called " bondues au fromage."

1176. Sage Cheese

Take the tops of young red sage, bruise in a mortar with some leaves of spinach, squeeze the juice, mix it with the rennet in the milk, more or less, as you like it, for colour and taste; when the curd is come break it gently, and put it in with the skimmer till it is pressed two inches above the vat, press it eight or ten hours, salt it, and turn every day.

Take a quarter of a pound of Cheshire and Gloucester cheese, cut it small and lay it in a stewpan, add a gill of Lisbon wine, a tea-spoonful of water, and if liked one 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 it and serve it up directly, send with it some fresh toasted bread.