Hot Cheese Paste

Ingredients

• ½ lb. of Cheshire Cheese
• 3oz. of butter
• 3 teaspoonfuls of mustard
• 1 teaspoonful of salt
• 1 saltspoonful of cayenne pepper

Method

1. 1

   Pound Cheese with butter, mustard, salt, and cayenne until well mixed.

2. 2

   Store in jars in a cool place.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 265. The excerpt below is the record exactly as published.

Hot Cheese Paste. — Put fib. of Cheshire Cheese in a mortar, and pound it well with loz. of butter, 3 teaspoonfuls of mustard, 1 teaspoonful of salt, and 1 saltspoonful of cayenne pepper. When these ingredients are well mixed and pounded together, put the mass in jars in a cool place, and it will keep good for some time. Iced Cream Cheese. — Put 1 pint of cream in a saucepan, with the grated peel of half a lemon and 1 table-spoonful of orange-flower water, and boil it for three or four minutes. Beat the yolks of ten eggs ; move the cream off the fire and stir the eggs in gradually ; stir it by the side of the fire for a few minutes, but without allowing it to boil again. Pass the mixture through a fine hair sieve, turn it into a freezer, and work it until frozen. Take the frozen Cheese up in table-spoonfuls, and shape and stamp them like small pats of butter. Arrange them on a dish and serve them. Mock Crab.— (1) Rub loz. of grated Cheese and loz. of butter together, and when they are well mixed add 1 saltspoonful of dry mustard, f saltspoonful of cayenne pepper, a few drops of essence of anchovy, 1 teaspoonful of vinegar, and a little salt. Work it into a smooth paste, and spread it on slices of dry toast. (2) Put about 4oz. of any Cheese, Double Gloucester for choice, into a mortar, and beat it up .with 1 teaspoonful each of vinegar and made mustard. Sprinkle over salt and pepper to taste, turn the mixture on to a dish, and it is ready for use. (3) Chop fine about 4oz. of Cheese — mellow Cheese for pre- ference— put it into a mortar, with a little cayenne, salt, and 1 table-spoonful of made mustard, and pour in 2 table- spoonfuls of vinegar and a small quantity of salad-oil. Continue to pound until the mixture has the appearance of cream, then add 12oz. of picked shrimps. Stuff the preparation into a crab shell on a dish, with sprigs of parsley and thin slices of lemon for garnish, and serve. Potted Cheese. — Take lib. of Cheshire Cheese, cut it into dice, and put these in a mortar with 6oz. of butter, Sauces, dec., referred to, see under their special heads. 352 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Cheese — continued. 2 table-spoonfuls of caster sugar finely powdered, and 1 tea- spoonful of mace ; then pour over 4 wineglassfuls of sherry, and pound well together after it has stood for two or three minutes to soak. Work it into a smooth paste, and place in jars, putting clarified butter over the top. Pounded Cheese. — Chop about lib. of good dry Cheese, put it in a mortar with 3oz. of butter

Cook this with the app: pantry check, scaling, and the assistant.