Cheese, Boiled—Miss Byrom’s.
4 ozs. cheese, 2 ozs. fresh butter, a tablespoonful of cream. The cheese to be cut in small thin slices and put into a small pan. Set it in an earthenware pan or jar on a slow fire and stir till it melts and till it is quite smooth. Take off as pan. Beat a raw egg, both white and yolk, alone first; then stir it quickly into the mixture, put it into a dish and brown before the fire in a tin oven.
A similar recipe gives same ingredients, specifying “Cheddar” or “Gloucester” cheese to use, and says: “Stir till nearly boiling in a sauté pan, then add the yolk only of 1 egg—stir and turn out on to a hot-water dish. Hand round dry toast in a rack with it.” (At Sir Henry Rawlinson’s, the stewed cheese came to table in a silver hot-water dish with lighted lamp below, so as to keep frizzling hot. A piece of dry toast was placed on each plate, and a spoonful of the stewed cheese poured over it.—C.F.F.) Miss Byrom’s recipe for “Dressed Cheese” is almost the same as hers above for Boiled Cheese; but “Dressed Cheese” needs 2 ozs. of Cheddar, a piece of butter the size of a walnut, 1 teacupful of cream and one beaten egg as ingredients, and is to be cooked in “a little pudding dish just large enough to let it rise.” This recipe is said to be “excellent if made exactly and smooth, but if carelessly made it may crack.”