The Minister of YARG’s Of Nettle Cheeſe

If you will haue a very dainty nettle Cheeſe, which is the fineſt ſummer
Cheeſe which can be eaten; you ſhall doe in all things as was formerly
taught in the new milke Cheeſe compound; Only you ſhall put the curd
into a very thin cheeſe-fat, not about halfe an inch or a little better
deepe at moſt, and then when you come to dry them aſſoone as it is
draind from the brine, you ſhall lay it vpon freſh nettles an couer it
all ouer wit the ſame; and ſo lying where they may ſeele the aire, let
them ripe therein, obſerouing to renew your nettles once in two dayes,
and euery time you renew them, to turn the Cheeſe or Cheeſes, and to
gather your Nettles as much without ſtalks as may be, and to make the
bed both vunder and aloft as ſmooth as way be, for the more euen and
fewer wrinkles that your Cheeſe hath, the more daintie is your Houſ-wife

From “The Engliſh Houſ-wifes Booke I.” Page 188/189, Gervase Markham,
London 1623


The recipe for “new milke Cheeſe” is omitted, because it seems
unpractical to obtain “Cheeſelepbagge or runnet which is the ſtomacke
baggage of a young ſuckling calfe, which never taſted other food than
milke, where the curd lieth undiſgeſted”. Yet, there is note of modern
day speciality cheese makers picking up on the tradition.

Yann Novak’s Pecan, Parsnip & Sausage Stuffing

1 Box Commercial Stuffing Mix
1lb Sausage (Country or Breakfast Style)
1 Yellow Onion Diced Small
3 Celery Stalks Diced Small
2 Granny Smith Apples Peeled, Cored, and Diced Small
4 Parsnips Peeled and Diced Small
1/2 C Raisins
1/2 C Pecans Chopped
2 1/2 C Chicken Stock
1 T Red Wine Vinegar
1 C Butter (2 Sticks) (this is 16 T!; do you use that much?)
2 Eggs Beaten

Salt and pepper to taste

In a small bowl, soak raisins in boiled water (hot is sufficient) and red wine vinegar.  Butter 9” x 13” glass casserole dish. Mix eggs and chicken stock in a medium bowl.

Sauté sausages in large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl. Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to large bowl with sausage. Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; add apples to bowl with sausage mixture. Melt 2 tablespoons butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; add to bowl with sausage mixture. Drain the raisins and add to bowl with sausage mixture. Melt the remaining butter in same skillet. Add pecans and sauté for 1 minutes. Mix pecans and butter into sausage mixture. Add the stuffing mix and mix well. Season with salt and pepper to taste*. Then slowly add the egg and stock mixture while mixing well.

Preheat oven to 350º. Transfer stuffing to prepared dish, cover with foil. Bake stuffing covered until heated through, about 40 minutes. Uncover and bake until beginning to brown, about 15 minutes.

* Take the salt content of your stock into consideration, because its mixed with egg you will not be able to taste after adding the stock/egg mixture.