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Potted Cheese

Cut about a pound of Cheshire cheese into dice, and put these in a mortar with six ounces of butter, two tablespoonfuls of finely-powdered sugar and one teaspoonful of mace; then pour over four or five wineglassful of sherry, and after it has stood for two or three minutes to soak, pound all well together. Work it into a smooth paste, and place it in jars, putting clarified butter over the top.