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📝 Description
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🥘 Ingredients
Slices of bread, butter, Cheshire or Gloucester cheese, mustard, and pepper.
👨🍳 Method
Cut the bread into slices about 1/2 inch in thickness; pare off the crust, toast the bread slightly without hardening or burning it, and spread it with butter. Cut some slices, not quite so large as the bread, from a good rich fat cheese; lay them on the toasted bread in a cheese-toaster; be careful that the cheese does not burn, and let it be equally melted. Spread over the top a little made mustard and a seasoning of pepper, and serve very hot, with very hot plates. To facilitate the melting of the cheese, it may be cut into thin flakes or toasted on one side before it is laid on the bread. As it is so essential to send this dish hot to table, it is a good plan to melt the cheese in small round silver or metal pans, and to send these pans to table, allowing one for each guest. Slices of dry or buttered toast should always accompany them, with mustard, pepper, and salt.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's take on a classic cheese toast this week, and I must say, it's a delightful nod to simpler times. The process was straightforward, and I found the cheese-toaster to be an unexpected charm. I don't own one, so I used a grill pan instead, but the concept of a dedicated tool for melting cheese is rather charming. It reminded me of the joy in specialized kitchen gadgets from yesteryears. This recipe is perfect for the weeknight cook looking to elevate a simple snack. The combination of toasted bread, melted cheese, and a tangy mustard kick is surprisingly satisfying. I served it with a side of buttered toast for dipping, as suggested, and it was a hit. The key is to keep everything hot, so plan accordingly. Next time, I might experiment with different cheeses, but for now, this vintage recipe is a cozy winner.
