begins to stiffen, lay green grass or rushes upon it :
when it is stiff enough,let rushes be laid both under
and over it. If this Cheese be rightly made, and the
weather good to dry it, it will be ready in eight
days : but incase it doth not dry well, you must lay it
on linnen-cloth, and woollen upon it, to hasten the
ripening of it.
TO MAKE A SCALDED CHEESE
Take six gallons of new milk : put to it two quarts
of the evening Cream ; then put to it good runnet
for winter Cheese ; let it stand, till it be even well,
then sink it as long as you can get any whey out :
then put it into your fat, and set it in the press, and
let it stand half an hour : in this time turn it once.
When you take it out of the Press, set on the fire
two gallons of the same whey; then put your
Cheese in a big bowl, break the Curd as small with
your hands as you do your Cheese-cakes : when
your whey is scalding hot, take off the scum : lay
your strainer over the Curd, and put in your whey :
take a slice, and stir up your Curd, that it may scald
all alike : put in as much whey as will cover it well :
if you find that cold, put it out, and put in more to
it that is hot. 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
awhile turn it,and so keep it in the press with turn-
ing, till the next day : then take it forth and Salt it.
228 SIR KENELMS DIGBIE
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✪ To Make a Scalded Cheese.
SAVOURYTOSTEDORMELTED 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 Incorpo-
rate them ; and when all is of an equal consistence,
strew some gross White-Pepper✪ Savoury Toasted or Melted Cheese on it, and eat it
with tosts or crusts of White-bread. You may
scorch it at the top with a hot Fire-Shovel.
TO FEED CHICKEN
First give them for two days paste made of Barley
Meal and Milk with Clyster Sugar toscowre them.
Then feed them with nothing but hashed Raisins of
the Sun. The less drink they have, the better it is :
for it washeth away their fat ; but that little they
have, let it be broken Beer ; Milk were as good or
better✪ To Feed Chicken ; but then you must be careful to have it
THE CLOSET OPEOjED 229
Page 134 · 3 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
begins to stiffen, lay green grass or rushes upon it : when it is stiff enough,let rushes be laid both under and over it. If this Cheese be rightly made, and the weather good to dry it, it will be ready in eight days : but incase it doth not dry well, you must lay it on linnen-cloth, and woollen upon it, to hasten the ripening of it.
TO MAKE A SCALDED CHEESE Take six gallons of new milk : put to it two quarts of the evening Cream ; then put to it good runnet for winter Cheese ; let it stand, till it be even well, then sink it as long as you can get any whey out : then put it into your fat, and set it in the press, and let it stand half an hour : in this time turn it once. When you take it out of the Press, set on the fire two gallons of the same whey; then put your Cheese in a big bowl, break the Curd as small with your hands as you do your Cheese-cakes : when your whey is scalding hot, take off the scum : lay your strainer over the Curd, and put in your whey : take a slice, and stir up your Curd, that it may scald all alike : put in as much whey as will cover it well : if you find that cold, put it out, and put in more to it that is hot. 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 awhile 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 Chafingdish 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. You may scorch it at the top with a hot Fire-Shovel. TO FEED CHICKEN
First give them for two days paste made of Barley Meal and Milk with Clyster Sugar toscowre them. Then feed them with nothing but hashed Raisins of the Sun. The less drink they have, the better it is : for it washeth away their fat ; but that little they have, let it be broken Beer ; Milk were as good or better ; but then you must be careful to have it
Records on this page
To Make a Scalded CheeseSavoury Toasted or Melted CheeseTo Feed Chicken