Required: Quarter of a pound of Cheddar cheese. Two eggs.

Half an ounce of butter.

Half a teaspoonful of Harvey or Worcester sauce. Half a teaspoonful of lemon-juice. Two tablespoonfuls of ale, cream, or milk.

Cheese Tartlets

Cheese Tartlets


Neat finger-shaped pieces of hot buttered toast. (Sufficient for four persons.)

Grate or chop the cheese finely, put in a small saucepan with the butter and ale (or milk), stir it over the fire until it is the consistency of cream. Then add the beaten eggs, the sauce, lemon-juice, and pepper to taste; and, if necessary, a little salt. Stir the mixture over the fire until it thickens. Arrange the pieces of toast on a hot dish, pour the mixture on to it, and serve it as quickly as possible.