Golden Buck

Ingredients

• 4oz. of Cheddar cheese
• loz. of butter
• a wineglassful of ale
• a saltspoonful of celery salt
• about half a one of coralline pepper
• two eggs
• a tablespoonful of cream
• a few drops of lemon juice
• half a teaspoonful of Worcester sauce

Method

1. 1

   Mince cheese, heat with butter, ale, celery salt, and pepper.

2. 2

   Add beaten eggs and cream, stir till creamy.

3. 3

   Serve on hot buttered toast.

Nutrition per serving

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 41. The excerpt below is the record exactly as published.

loz. of butter, and stir into this when hot half a pint of picked shrimps, a little finely minced parsley or chives, a good seasoning of black and coralline pepper, and a dessertspoonful of tomato, walnut, or mushroom ketchup, or indeed any cruet sauce, to taste. A very few drops of essence of anchovy are a great addition to this. CHAPTEE V. SAVOIJEIES (Continued). Next in importance to anchovies, and sucli like, comes cheese, nowadays served in all sorts of ways for a second course, of which fashion the following will give a few specimens. Croutes au Frontage. — Slice some white or brown bread half an inch thick, and from these stamp out as many rounds l|^in. in diameter as you may require (hollowing them slightly on the top and frying them till biscuit-crisp), and keep them hot ; meanwhile stir together 2oz. grated cheese, one egg yolk, loz. of fresh butter, loz. freshly grated white bread-crumbs, a dessertspoonful of cream or new milk, and a good seasoning of freshly ground black pepper, cayenne, and salt. When this is perfectly blended, pile it up on the rounds of bread, smooth it with a knife, and set it in the oven till nicely browned (or use a salamander or a red hot shovel) and serve at once very hot. Golden Buch. — Mince 4oz. of Cheddar cheese, and set it on the fire with loz. of butter, a wineglassful of ale, a saltspoonful of celery salt, and about half a 86 SALADS, SANDWICHES, &c. one of coralline pej^per ; then add two eggs well beaten with a tablespoonful of cream, stir it all well, and whisk it over the fire till creamy and just setting ; add a few drops of lemon juice and half a teaspoonful of Worcester sauce, and serve at once on hot buttered toast. Another version of this dish is made by covering the hot toast with a rarebit mixture, then, just as the toast is to be served, putting a delicately poached egg on each one. Diahlotins d la Gruyere. — Line some small dariole moulds with thinly rolled-out anchovy, cheese, or short pastry, as you prefer ; dissolve loz. of butter, work into it |oz. of cornflour and 3oz. grated G-ruyere cheese, moistening it with a gill of milk, and let it all boil up well; then stir into it two well-beaten eggs and a good seasoning of cayenne. Half fill the darioles with this, then lay in a good cube of anchovy, bloater, or any other highly seasoned paste, fill them up with the rest of the cheese mixture, sprinkling the surface with grated cheese, and bake a light brown in a moderate oven, turn out and serve at once. Bo^ichees d la Simla. — Wash and bone half a tin of sardines, sprinkle them generously with tarragon vinegar, freshly ground black pepper, and salt, and let them steep from one and a half to two hours. Now pound them with an equal amount of Cheddai’ cheese, sieve it all, and serve piled on biscuit-crisp croutons with a garnish of seasoned watercress. This paste spread on bread and butter makes delicious sandwiches. Toasted Cheese d VAnglaise. — For this one of the SAYOURIES. 87 old-fasliioned clieese-toasters with an outer dish containing boiling water is needed, though the modern chafing dish will also answer. Slice down some good rich cheese pretty thinly, and lay it in the hot-water dish, with (if at all dry) some morsels of butter; add two or three spoonfuls of porter or good ale (according to the quantity of cheese), some freshly ground black pepper, with sufficient made mustard to flavour it well, and stir it till it is all thoroughly melted. Send to table at once in the hot-water dish (in old days this dish was always made in the dining-room) with crisp hot toast. This dish varies according to taste ; some people dip the thick buttered toast into the beer, melting the cheese with a spoonful or two of cream or new milk, and pouring it when ready on to the toast ; others again omit the ale altogether, being content with milk and a dash of celery salt, browning the surface with a salamander, and serving it on rather soft, freshly made buttered toast. Of course this can be cooked quite as well in a saucepan, but requires watching, as if the least overcooked it is leathery, If cooked thus, and poured on to lightly buttered toast, seasoned with coralline or Nepal pepper, and the surface browned, it is often called “ Welsh Rabbit (or Rarebit”), whilst if, when made in this wav, a drop or two of vinegar and a minced pickled o-herkin are added at the last, it is known as “ Irish Rarebit.” Many people again add the yolk of one or more eggs to the mixture and call the dish “ Golden Buck

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