Roasted Cheese. — Put 3 or 4 table-spoonfuls of chopped
Cheese in a mortar with a breakfast-cupful of grated bread-
crumbs and 3oz. of butter ; pound them well, and then mix
in i table- spoonful of mixed mustard and the beaten yolks
of two eggs ; season with salt and pepper. Cut some slices
of bread about iin. thick, toast them, then cut them into
strips. Spread each piece of toast thickly with the Cheese
mixture, and fix them in a Dutch oven ; put them in front
of a clear fire and roast until lightly browned. The oven
must not be placed too close to the fire at first, or the
Cheese will take colour before it is hot. Arrange the
bars of toast, crossing each other, on a hot dish over which
has been laid a folded napkin on an ornamental dish-paper,
and serve while very hot. A small quantity of cayenne
pepper may be sprinkled over the Cheese if it is liked.
Roquefort-Clieese Sandwich. — Grate 2oz. of Boquefort
Cheese, work it to a paste with loz. of butter, using a knife
for the purpose, and season with salt and pepper✪ Roquefort-Cheese Sandwich. When
quite smooth, spread the paste on some slices of bread, cover
with more slices of bread, press them gently together, and
cut into fingers. If liked, chopped parsley, or chives, or
both, may be mixed with the Cheese ; and it may be spread
on crackers instead of bread. It is generally served as a
course after salad.
Stewed Cheese. — (1) Put 1 table-spoonful of butter into a
Cheese-stewer fitted with a hot-water bath (see Fig. 433),
dissolve it, mix in 4 table-spoonfuls of cream, stir well, add
2 table-spoonfuls of grated Parmesan or other Cheese, and
one well-beaten egg. Season with a pinch of cayenne✪ Stewed Cheese, let
this keep hot at the side of the fire until the whole is quite
Fig. 433. Cheese-stewer.
smooth, then turn it out on to pieces of toast on a dish,
and serve at once. A Cheese-stewer divided into compart-
ments is sometimes used (see Fig. 434), and then the Cheese
mixture should be prepared in a basin and put in after.
These stewers are sent to table.
(2) Grate as finely as possible 8oz. of a good mellow
Cheese ; put a lump of butter, a little less than 2oz., in a
Cheese-stewer with 1 breakfast-cupful of cream, and stir over
the fire until dissolved; then put in the grated Cheese, and
Cheese — continued.
beat them all together. Toast some slices of bread✪ Cheese Toast, put
them on a hot dish, pour the Cheese mixture over, and
brown under a salamander. Serve while very hot.
Stewed Cheese and Rice. — Thoroughly wash lib. of rice, tie
it loosely in a cloth, plunge it into a saucepan of boiling
water, and boil until three-parts cooked, drain the rice, and
turn it into a basin ; mix with it -Jib. of thinly-sliced Cheese,
2 or 3 table-spoonfuls of chopped onion, loz. of butter, and
1 table-spoonful of flour ; stir in gradually J pint of milk,
mixing it smoothly at the same time ; season with salt, pepper,
and a small quantity of grated nutmeg✪ Stewed Cheese and Rice. Stand the basin in
a saucepan of boiling water, put it over the fire, and cook the
rice until reduced to a pulp. When cooked turn the stew
into a hot dish ; garnish with croutons of fried bread or
sippets of toast, and serve while very hot, or it may be spread
over slices of hot buttered toast.
Page 267 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Roasted Cheese. — Put 3 or 4 table-spoonfuls of chopped Cheese in a mortar with a breakfast-cupful of grated breadcrumbs and 3oz. of butter ; pound them well, and then mix in i table- spoonful of mixed mustard and the beaten yolks of two eggs ; season with salt and pepper. Cut some slices of bread about iin. thick, toast them, then cut them into strips. Spread each piece of toast thickly with the Cheese mixture, and fix them in a Dutch oven ; put them in front of a clear fire and roast until lightly browned. The oven must not be placed too close to the fire at first, or the Cheese will take colour before it is hot. Arrange the bars of toast, crossing each other, on a hot dish over which has been laid a folded napkin on an ornamental dish-paper, and serve while very hot. A small quantity of cayenne pepper may be sprinkled over the Cheese if it is liked.
Roquefort-Cheese Sandwich. — Grate 2 oz. of Roquefort Cheese, work it to a paste with loz. of butter, using a knife for the purpose, and season with salt and pepper. When quite smooth, spread the paste on some slices of bread, cover with more slices of bread, press them gently together, and cut into fingers. If liked, chopped parsley, or chives, or both, may be mixed with the Cheese ; and it may be spread on crackers instead of bread. It is generally served as a course after salad.
Stewed Cheese. — (1) Put 1 table-spoonful of butter into a Cheese-stewer fitted with a hot-water bath (see Fig. 433), dissolve it, mix in 4 table-spoonfuls of cream, stir well, add 2 table-spoonfuls of grated Parmesan or other Cheese, and one well-beaten egg. Season with a pinch of cayenne, let this keep hot at the side of the fire until the whole is quite
Fig. 433. Cheese-stewer.
smooth, then turn it out on to pieces of toast on a dish, and serve at once. A Cheese-stewer divided into compartments is sometimes used (see Fig. 434), and then the Cheese mixture should be prepared in a basin and put in after. These stewers are sent to table.
(2) Grate as finely as possible 8oz. of a good mellow Cheese ; put a lump of butter, a little less than 2oz., in a Cheese-stewer with 1 breakfast-cupful of cream, and stir over the fire until dissolved; then put in the grated Cheese, and
Cheese — continued.
beat them all together. Toast some slices of bread, put them on a hot dish, pour the Cheese mixture over, and brown under a salamander. Serve while very hot.
Stewed Cheese and Rice. — Thoroughly wash lib. of rice, tie it loosely in a cloth, plunge it into a saucepan of boiling water, and boil until three-parts cooked, drain the rice, and turn it into a basin ; mix with it -Jib. of thinly-sliced Cheese, 2 or 3 table-spoonfuls of chopped onion, loz. of butter, and 1 table-spoonful of flour ; stir in gradually J pint of milk, mixing it smoothly at the same time ; season with salt, pepper, and a small quantity of grated nutmeg. Stand the basin in a saucepan of boiling water, put it over the fire, and cook the rice until reduced to a pulp. When cooked turn the stew into a hot dish ; garnish with croutons of fried bread or sippets of toast, and serve while very hot, or it may be spread over slices of hot buttered toast.
Records on this page
Roquefort-Cheese SandwichRoasted CheeseStewed CheeseCheese ToastStewed Cheese and Rice