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Updated: May 24, 2025
This cheese is of a greenish color, a little salt in taste and flavored with delicate herbs; the nearest domestic variety is sage-cheese, which may be used when Parmesan can not be obtained. If in heating Parmesan cheese it appears oily, it is from the lack of moisture, and this can be supplied by adding a few tablespoonfuls of broth, and stirring it over the fire for a minute.
This Cheese, which is made in a Cloth, must be used like other Cheeses made after that manner. As for the making of Sage-Cheese, the following is the best way that I have met with, and therefore I think the Receipt may be useful to the Publick. To make a plain Sage-Cheese.
It is habitually hard upon Sir Leicester, whose countenance it greenly mottles in the manner of sage-cheese and in whose aristocratic system it effects a dismal revolution. It is the Radical of Nature to him. Nevertheless, his dignity gets over it after stopping to refit, and he goes on with my Lady for Chesney Wold, lying only one night in London on the way to Lincolnshire.
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