Cheese, Pounded
INGREDIENTS. - To every lb. of cheese allow 3 oz. of fresh butter.
To pound cheese is an economical way of using it if it has become dry; it is exceedingly good spread on bread, and is the best way of eating it for those whose digestion is weak. Cut up the cheese into small pieces, and pound it smoothly in a mortar, adding butter in the above proportion.
Press it down into a jar, covered with clarified butter, and it will keep for several days. The flavour may be very much increased by adding mixed mustard (about a teaspoonful to every pound), or cayenne, or pounded mace. Curry-powder is also not unfrequently mixed with it.