Toasted Cheese
From Mrs. Beeton's household management (1907).
A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Ingredients.
- — Cheese, butter, ale or stout, mustard, pepper, toast.
- Method — To serve this dish in perfection either a chafing-dish or an old-fashioned cheese-toaster with an outer dish containing boiling water is needed.
- Cut the cheese into thin slices, place them in the cheese-toaster, spread on a little mustard, season them with pepper, and, unless the cheese be very rich, add the butter broken into small pieces.
- Pour over the whole 2 or 3 tablespoonfuls of ale or stout (milk may be substituted), stand the dish on a hot place or in a moderately hot oven, and cook until the cheese is melted.
- Serve at once in the hot-water dish, and hand crisp dry toast separately.
- Time.
- — 10 minutes.
- Average Cost, 3d.
- Sufficient for i person.
- 3030.— TOASTED CHEESE.
- (Another Method.) Ingredients.
- — Cheshire or Cheddar cheese, bread, butter, mustard and pepper.
- Method.
- — Cut the bread into slices about \ an inch in thickness, toast them, trim off the crust, and cut each slice across into 4 squares.
- Cover each square with a thin slice of cheese toasted on one side, place them before a sharp fire or in a moderately hot oven, and serve as soon as sufficiently toasted.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board