Cheese Savoury.—Mix well together over a clear
fire a dessertspoonful of mustard, a wineglassful of
vinegar (that from walnut pickle is nicest), a
dessertspoonful of essence of anchovy, a small piece
of butter, and black, white, and red pepper to taste.
When this is well mixed and hot, stir in 4oz. of
finely broken-up cheese, and directly this is melted
pour the mixture on to very hot toast, and serve at
once. If care is not taken about adding the cheese
only at the last, and serving it directly it is melted,
this toast will be utterly spoilt and indigestible,