The closet of the eminently learned Sir Kenelme Digbie Kt. opened whereby is discovered several ways for making of metheglin, sider, cherry-wine, &c. : together with excellent directions for cookery, as also for preserving, conserving, candying, &c. / published by his son's consent.

About this Item

Title: The closet of the eminently learned Sir Kenelme Digbie Kt. opened whereby is discovered several ways for making of metheglin, sider, cherry-wine, &c. : together with excellent directions for cookery, as also for preserving, conserving, candying, &c. / published by his son's consent.
Author: Digby, Kenelm, Sir, 1603-1665.
Publication: London :: Printed by E.C. for H. Brome ...,; 1669.
Rights/Permissions: To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
Subject terms: Cookery, English -- Early works to 1800.; Beverages -- Early works to 1800.; Wine and wine making -- Early works to 1800.; Liquors.
Link to this Item: http://name.umdl.umich.edu/A35969.0001.001
Cite this Item: "The closet of the eminently learned Sir Kenelme Digbie Kt. opened whereby is discovered several ways for making of metheglin, sider, cherry-wine, &c. : together with excellent directions for cookery, as also for preserving, conserving, candying, &c. / published by his son's consent." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A35969.0001.001. University of Michigan Library Digital Collections. Accessed June 6, 2024.

Pages

Savoury tosted or melted Cheese.

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 Cha••ingdish of Coals, and stir all well together, to Incorpo∣rate them; and when all is of an equal consist∣ence, 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.