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Classic
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page 247
then put in the slices of eggs and let them get hot. Pour over neatly trimmed
slices of hot buttered toast. The sauce must be seasoned to taste with pepper
and salt.
CHEESE TOAST. No. 1.
Toast thin slices of bread an even, crisp brown. Place on a warm plate, allowing
one small slice to each person, and pour on enough melted cheese to cover them.
Rich new cheese is best. Serve while warm. Many prefer a little prepared mustard
spread over the toast before putting on the cheese.
CHEESE TOAST. No. 2.
Put half an ounce of butter in a frying-pan; when hot, add gradually four ounces
of milk American cheese. Whisk it thoroughly until melted. Beat together half a
pint of cream and two eggs; whisk into the cheese, add a little salt, pour over
the crisp toast, and serve.
The two above recipes are usually called "Welsh Rarebit."
OYSTER TOAST.
Select the large ones, used for frying, and first dip them in beaten egg, then
in either cracker or bread-crumbs, and cook upon a fine wire gridiron, over a
quick fire. Toast should be made ready in advance, and a rich cream sauce poured
over the whole. After pouring on the sauce, finely cut celery strewn over the
top adds to their delicacy.
Or, wash oysters in the shell, and put them on hot coals, or upon the top of a
hot stove, or bake them in a hot oven; open the shells with an oyster-knife,
taking care to lose none of the liquor. Dip the toast into hot, salted water
quickly, and turn out the oyster and liquor over the toast; season with salt and
pepper, and a teaspoonful of melted butter over each.
Oysters steamed in the shell are equally as good.
MUSHROOMS ON TOAST.
Peel a quart of mushrooms, and cut off a little of the root end. Melt an ounce
of butter in the frying pan, and fry in it half a pound of raw minced steak; add
two saltspoonfuls of salt, a pinch of cayenne, and a gill of hot water; fry
until the juices are extracted from the meat; tilt the pan and squeeze the meat
with the back of the spoon until there is nothing left but dry meat, then remove
it; add the mushrooms to the liquid, and if there is not enough of it, add more
butter; toss them about a moment and pour out on hot toast.
Some add a little sherry to the dish before removing from the fire.
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