STEWED CHEESE TOAST

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
for serving
optional addition
Instructions (8)
  1. Grate some sound dry cheese.
  2. Take a clean saucepan, put into it a quarter of an ounce of butter and the same of flour.
  3. Set this over a moderate fire, mix, and stir in half a pint of milk.
  4. Add grated cheese in sufficient quantity to bring the mixture to a thick, custard-like consistency.
  5. Stir in the yolk of an egg off the fire.
  6. Pour the mixture over the previously prepared toasts.
Optional addition
  1. Some like a little beer added to stewed or otherwise cooked cheese: this of course is a matter of taste and discretion.
  2. In the case of stewed cheese beer or porter should take the place of the milk.
Original Text
For STEWED CHEESE TOAST proceed in this way:—Grate some sound dry cheese, take a clean saucepan, put into it a quarter of an ounce of butter and the same of flour, set this over a moderate fire, mix, and stir in half a pint of milk, add grated cheese in sufficient quantity to bring the mixture to a thick, custard-like consistency, stir in the yolk of an egg off the fire, and pour the mixture over the previously prepared toasts. Some like a little beer added to stewed or otherwise cooked cheese: this of course is a matter of taste and discretion. In the case of stewed cheese beer or porter should take the place of the milk.
Notes
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