Long Island Buck

Ingredients

• 8 ounces of rich American cheese
• 1/4 gill of ale
• yolks of 2 raw eggs
• over some dry toast

Method

1. 1

   Prepare a Welsh rarebit, keeping it rather thin, and before serving add the yolks of 2 raw eggs.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 33. The excerpt below is the record exactly as published.

8 ounces of rich American cheese in small pieces and put into a pan with J4 g^ll of ale. Set on the fire to melt, stirring all the time until thoroughly melted. If too thick, add more ale. Then pour the cheese over some dry toast on a very hot china dish. Notes, — The rarebit may be seasoned with red pep- per or Worcestershire sauce. Care has to be taken in selecting the cheese. If too old it will curdle and if too new it is liable to become stringy. To remedy either accident, add a little Cream sauce. Fondue de Fromage dit: Golden Buck — Golden Buck. Proceed as for Welsh Rarebit, but serve one poached egg on top of each piece of toast. Fondue de Fromage dit : Yorkshire Buck — York- shire Buck. Proceed as for Golden Buck, adding 2 slices of broiled bacon to each egg. Fondue de Fromage dit : Long Island Buck — ^Long Island Buck. Prepare a Welsh rarebit, keeping it rather thin, and before serving add the yolks of 2 raw eggs

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