To pot Cheshire-Cheese


Take three Pounds of Cheshire-Cheese, and put it into a Mortar, with Half a Pound of the best: fresh Butter you can get, pound them together, and in the beating, add a Gill of rich Canary Wine, and half an Ounce of Mace finely beat, then sifted fine like a fine Powder. When all is extremely well mixed, press it hard down into a Gallipot, cover it with clarified Butter, and keep it cool. A Slice of this exceeds all the Cream-Cheese that can be made.