To pot Cheese.

Cut and pound four ounces of Cheshire cheese, one ounce and a half of fine butter, a teaspoonful 231of white pounded sugar, a little bit of mace, and a glass of white wine. Press it down in a deep pot.

To roast Cheese, to come up after dinner.

Grate three ounces of fat Cheshire cheese, mix it with the yelks of two eggs, four ounces of grated bread, and four ounces of butter, beat the whole well in a mortar, with a teaspoonful of mustard, and a little salt and pepper. Toast some bread, lay the paste as above thick upon it, put it into a Dutch oven, covered with a dish till hot through, remove the dish, and let the cheese brown a little. Serve as hot as possible.