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📝 Description
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🥘 Ingredients
A few slices of rich cheese, toast, mustard, and pepper. [Illustration: HOT-WATER CHEESE-DISH.]
👨🍳 Method
Cut some nice rich sound cheese into rather thin slices; melt it in a cheese-toaster on a hot plate, or over steam, and, when melted, add a small quantity of mixed mustard and a seasoning of pepper; stir the cheese until it is completely dissolved, then brown it before the fire, or with a salamander. Fill the bottom of the cheese-toaster with hot water, and serve with dry or buttered toasts, whichever may be preferred. Our engraving illustrates a cheese-toaster with hot-water reservoir: the cheese is melted in the upper tin, which is placed in another vessel of boiling water, so keeping the preparation beautifully hot. A small quantity of porter, or port wine, is sometimes mixed with the cheese; and, if it be not very rich, a few pieces of butter may be mixed with it to great advantage. Sometimes the melted cheese is spread on the toasts, and then laid in the cheese-dish at the top of the hot water. Whichever way it is served, it is highly necessary that the mixture be very hot, and very quickly sent to table, or it will be worthless.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried making Recipe 1651 from Mrs. Beeton's classic tome, eager to explore the vintage charm of a hot-water cheese dish. I found the process surprisingly engaging, especially the use of a cheese-toaster, a relic I hadn't encountered before. I was delighted to discover how effectively it melted the cheese, creating a smooth, velvety texture that modern microwave ovens often struggle to achieve. The key to success, I learned, was keeping the cheese hot and serving it promptly, a detail that added a touch of theatre to the dining experience. This recipe would be a hit with anyone seeking a comforting, nostalgic snack or appetizer. The addition of mustard and pepper gives the cheese a pleasant kick, while the optional porter or port wine offers an intriguing twist. I appreciated the versatility of serving it with either dry or buttered toasts, catering to different preferences. Next time, I plan to experiment with different cheeses to see how they behave in this charming, old-fashioned contraption.
