Cheese a l'Horley
From Miss Cameron's cookery book, 1898
Serves 4
Makes a delicious savoury.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 49. The excerpt below is the record exactly as published.
Cheese a l'Horley. Cut either Cheddar or Gloucester cheese into finger lengths, and let them soak for some while in Marinade No. 2 (see recipe); then dip the fingers into a Kromeskie batter (see recipe), fry them in hot fat ; drain on kitchen paper. Serve with a sprinkling of grated cheese
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