Miss Byrom's (1880.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

best cheese for this is from Lancashire, on the borders of Cheshire, called “Leck,” (spelt “Legh,” or “Lough”) ↝ Cheese, tilsit [Dairy and Egg Products]
a trifle of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a trifle of pepper ↝ Spices, pepper, black [Spices and Herbs]
a trifle of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (3)

Cut the cheese in thin slices.
Add a trifle of mustard, a trifle of pepper, a trifle of butter.
Toast before the fire.

Original Text

Miss Byrom's (1880.)
They say the best cheese for this is from Lancashire, on the borders of Cheshire, called “Leck,” (spelt “Legh,” or “Lough”)—failing that, use Cheddar cheese. Cut it in thin slices; add a trifle of mustard, a trifle of pepper, a trifle of butter.
Toast before the fire; it does not go into the oven.

Notes

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