Toasted Cheese

Ingredients

• some good rich cheese
• some made mustard
• pepper
• Toast should be served with it.

Method

1. 1

   Slice the cheese and place it in a cheese-toaster on a hot plate.

2. 2

   When melted, stir in mustard and pepper.

3. 3

   Serve immediately with toast.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 212. The excerpt below is the record exactly as published.

some good rich cheese. Put it in a cheese-toaster on a hot plate, and when it is melted, stir into it some made mustard and pepper. A little beer is sometimes added, and if the cheese is at all dry, a little butter should be also used. Toast should be served with it. This dish is worth nothing at all unless it can be served quite hot. Toasted cheese is sometimes sent to table in little tins with boiling water underneath, and this is an excellent way to keep the toast hot. A few minutes will be sufficient to melt the cheese. 2. Stewed Cheese. Cut small into a stew-pan Cheshire and Gloucester cheese, a quarter of a pound of each ; then add a gill of Lisbon wine, a tablespoonful of water, and (if approved) a teaspoonful of mustard. Mix them over a fire till the cheese is dissolved; then have ready a cheese-plate with a lighted lamp beneath, put the mixture in, and serve it up directly. Send it with some fresh-toasted bread in a toast-rack. 3. Welsh Rarebit. Take half a pound of Dunlop or Gloucester cheese, cut off' the skin; put in a small frying-pan half a teacupful 398 THE THOEOUGH GOOD COOK. of strong ale, and when it boils put in the cheese; let boil for a minute or two ; then stir in a teaspoonful of mustard; when the whole becomes a liquid, toast a thick slice of bread, cut off the crust, butter it well and set it before the tire to keep hot. When it is wanted, have a dish and cover very hot, put the cheese on the toTist, and send to table immediately. 4. Potted Cheese. Add to a pound of grated Parmesan or Cheshire cheese, in a mortar, three ounces of cold fresh butter, a little sifted mace, and a teaspoonful of mustard. Mix all well, put it into small pots, cover it with clarified butter, and set the pots in a cold, dry place. 5. Auobher Potted Cheese. Scrape and pound cheese with a piece of butter, cayenne pepper

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