Cheese Toast

Ingredients

• quarter of a pound of Cheddar cheese
• one ounce of butter
• a wineglassful of ale
• some celery-salt
• Nepaul pepper
• two eggs
• one tablespoonful of cream
• half a teaspoonful of lemon juice
• half a teaspoonful of Worcester sauce
• a large slice of toasted, and plentifully buttered, bread

Method

1. 1

   Mince the cheese and put it into a small stewpan with the butter, ale, celery-salt, and Nepaul pepper.

2. 2

   Beat up the eggs with the cream and stir into the stewpan.

3. 3

   Mix thoroughly and whisk over the fire until creamy and partly set.

4. 4

   Flavour with lemon juice and Worcester sauce.

5. 5

   Pour this over the hot buttered toast, cut into four pieces, garnish with parsley, and serve quickly.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 61. The excerpt below is the record exactly as published.

QUARTER of a pound of Cheddar cheese, one ounce of butter, a wineglassful of ale, some celery-salt, Nepaul pepper, two eggs, one tablespoonful of cream, half a teaspoonful of lemon juice, half a teaspoonful of Worcester CHEESE TOAST CHASSEUR CHEESE 186 SAVOURIES sauce, and a large slice of toasted, and plentifully buttered, bread. Mince the cheese and put it into a small stew- pan with the butter, ale, a saltspoonful of celery- salt and half a saltspoonful of Nepaul pepper

Cook this with the app: pantry check, scaling, and the assistant.