Cheese Goo was Re: [Sca-cooks]

[ysabeau]

Digby says:

Cut pieces of quick, fat, rich, well tasted cheese, (as the best 
of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of 
thick beaten melted Butter, that hath served for Sparages or the 
like, or pease, or other boiled Sallet, or ragout of meat, or 
gravy of Mutton: and, if you will, Chop some of the Asparages 
among it, or slices of Gambon of Bacon, or fresh-collops, or 
Onions, or Sibboulets, or Anchovis, and set all this to melt upon 
a Chafing-dish of Coals, and stir all well together, to 
Incorporate them; and when all is of an equal consistence, strew 
some gross White-Pepper on it, and eat it with tosts or crusts of 
White-bread. You may scorch it at the top with a hot Fire-Shovel. 


My interpretation is that they would have used a pan that had 
already served a purpose and had bits left in it to add flavor. 
The cheeses melt fairly quickly so it could be done as the last 
stage of a meal or to prepare a quick snack between meals with 
pans that hadn't been washed yet (hygiene not being what it is 
today). 

Ysabeau


 

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