Welsh Rare-bit

Method

1. Toast carefully thin square or diamond-shaped slices of bread, with the crust removed.
2. While hot, butter them slightly;
3. then dip them for a moment in a pan containing enough hot water to half cover them;
4. they should be only slightly moistened.
5. Now place each slice on a separate hot plate, allowing one slice for each person at table;
6. sprinkle over a little salt, and pour over them enough melted cheese to cover them.
7. Select rich, new cheese, as it is more easily melted.
8. It can be melted in a little cup.
9. It should not be made until almost ready to serve, as the moment it is finished it should be eaten;
10. otherwise the cheese will harden, the toast will become cold, and the dish altogether will be quite ruined.
11. This is a favorite dish for gentlemen’s suppers or for lunch;
12. yet it is sometimes served at dinner for a cheese course by itself, or for decorating a platter of macaroni with cheese.
13. This simple receipt is decidedly the best one, I think;
14. yet some spread also a little mustard over the toast, and others add a little ale to the melted cheese.
15. Sometimes the toast may be dipped into ale instead of hot water, and some serve a poached egg on each slice of Welsh rare-bit;
16. still others mix the yolks of eggs into the cheese when melted.
17. The Welsh rare-bit makes a decidedly pretty course, served in little chafing-dishes in silver, or plated silver, about four inches square, one of which, standing in a plate, is to be served to each person at table.
18. The reservoir contains boiling-hot water;
19. the little platter holds the slice of Welsh rare-bit, which is thus kept hot.

Plating