Italian Cheese
A historical recipe from A Plain Cookery Book for the Working Classes, by Charles Elmé Francatelli (1978).
A historical recipe
A Plain Cookery Book for the Working Classes, by Charles Elmé Francatelli (1978). Project Gutenberg eBook #22114.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- This is prepared by chopping up the whole of the pig's pluck, the chitterlings, and a couple of pounds of the fat;
- mix this in a pan with seasoning composed of chopped sage, thyme, winter savory, allspice, pepper, and salt, and with it fill earthen pots or jars having lids to them;
- bake the contents in moderate heat;
- or if you have no oven of your own, send them to the baker's.
- A jar containing two pounds would require about an hour and three-quarters' baking.
- Italian cheese is to be eaten cold, spread upon bread.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board