Savoury Toasted or Melted CheeseOrigin: British Period: Elizabethan |
Original RecipeSavoury Toasted or Melted Cheese (from Kenelm Digby The Closet of Sir Kenelm Digby Knight)Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten melted Butter, that hath served for Sparages or the like, or pease, or other boiled Sallet, or ragout of meat, or gravy of Mutton: and, if you will, Chop some of the Asparages among it, or slices of Gambon of Bacon, or fresh-collops, or Onions, or Sibboulets, or Anchovis, and set all this to melt upon a Chafing-dish of Coals, and stir all well together, to Incorporate them; and when all is of an equal consistence, strew some gross White-Pepper on it, and eat it with tosts or crusts of White-bread. You may scorch it at the top with a hot Fire-Shovel 
Modern RedactionIngredients:
230g butter Method:First melt the butter in a pan. Next cut the cheese and place it in the butter. Use a whisk at this stage to blend the two together (which it's prone to do). When the sauce assumes an uniform creamy consistency it's ready. Pour over vegetables such as asparagus or broccoli or even pour over wedges of toast and serve. |
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