Italian Cheese

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.