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Cheese, Potted

Put half a pound of cheese, Cheshire, Glo'ster, or Stilton, cut into small pieces, into a marble mortar, with one ounce and a half of fresh butter, a tea-spoonful of sifted loaf sugar, a tea-spoonful of made mustard, and a little cayenne, curry powder, or anchovy powder. Pound these ingredients well together, and as soon as the mixture becomes a smooth paste, put it into a jar, cover it with clarified butter, and tie it up closely. A little sherry may be added or not. Potted cheese is good spread on bread and butter, and is more digestible than when eaten in the usual way. Dry cheese may be used for it. If very dry a larger proportion of butter will be required. If the butter used is sweet, and it is covered quite closely, it will keep good for two or three weeks. Time, about twenty minutes. Probable cost, 1s. 2d. per pound. Sufficient for six or seven persons.