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Classic
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page 206
white pounded sugar, a little bit of mace, and a glass of white wine. Press it
down in a deep pot.
Roast Cheese, to come up after Dinner.
Grate three ounces of fat Cheshire cheese, mix it with the yolks of two eggs,
four ounces of grated bread, and three ounces of butter; beat the whole well in
a mortar, with a desert-spoonful of mustard, and a little salt and pepper. Toast
some bread, cut it into proper pieces, lay the paste as above thick upon them,
put them into a Dutch oven covered with a dish, till hot through, remove the
dish, and let the cheese brown a little. Serve as hot as possible.
Welch Rabbit.
Toast a slice of bread on both sides, and butter it; toast a slice of Gloucester
cheese on one side, and lay that next the bread, and toast the other with a
salamander; rub mustard over, and serve very hot, and covered.
Cheese Toast.
Mix some fine butter, made mustard, and salt, into a mass; spread it on
fresh-made thin toasts, and grate or scrape Gloucester cheese upon them.
Anchovy Toast.
Bone and skin six or eight anchovies; pound them to a mass with an ounce of fine
butter till the colour is equal, and then spread it on toast or rusks.
Another way.--Cut thin slices of bread into any form, and fry them in clarified
butter. Wash three anchovies split, pound them in a mortar with some fresh
butter, rub them through a hair-sieve, and spread on the toast when cold. Then
quarter and wash some anchovies, and lay them on the toast. Garnish with parsley
or pickles.
To poach Eggs.
Set a stew-pan of water on the fire; when boiling, slip an egg, previously
broken into a cup, into the water; when the white looks done enough, slide an
egg-slice under the egg, and lay it on toast and butter, or spinach. As soon as
enough are done, serve hot. If not fresh-laid, they will not poach well, and
without breaking.
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