Toasted Cheese, No. 2

We have nothing to add to the directions given for toasting the cheese in the last receipt, except in sending it up: it will save much time in portioning it out at table, if you have half a dozen small silver or tin pans to fit into the cheese toaster, and do the cheese in these: each person may then be helped to a separate pan, and it will keep the cheese much hotter than the usual way of eating it on a cold plate.

* Rotten cheese toasted, is the ne plus ultra of haut gout, and only eaten by the thorough-bred Gourmand in the most inverted state of his jaded appetite.

Buttered Toast And Cheese

Prepare a round of toast; butter it; grate over it good Cheshire cheese about half the thickness of the toast, and give it a brown.

Potted Cheese

To a pound and a half of fine rich mellow Cheshire cheese add two ounces, if the cheese is a dry one, three ounces of good fresh butter; pound well together in a marble mortar, and add by degrees half a drachm of beaten mace or nutmeg, and a tablespoonful of well made mustard; beat the ingredients well together till they are thoroughly mixed, and put them into pots pressed down hard, and covered with clarified butter, and tied down with wetted bladder.

Keep it in a cool place.

Ramaquin

A quarter of a pound of Gloster or Cheshire cheese pounded in a mortar, with half an ounce of butter, and an egg.

Cut a slice of bread half an inch thick, toast and butter it a little on both sides; spread the composition on it half an inch thick, and bake it four minutes in a Dutch oven; it should rise an inch high.

Marrow Bones

Saw the bones even, so that they will stand quite steady; put a piece of paste into the ends; set them upright in a saucepan, and boil till they are done enough. Serve toasted bread with them.

Eggs Fried With Bacon

Lay some slices of fine streaked bacon (not more than a quarter of an inch thick) in a clean dish, and toast them before the fire in a cheese toaster: first ask those who are to eat the bacon, if they wish it much or little done, i. e. curled and crisp, or mellow and soft; if the latter, par-boil it first.

Well cleansed drippings, or lard, are better than butter to fry eggs. Be sure your fryingpan is quite clean: when the fat is hot, break two or three eggs into it; do not turn them, but, while they are frying, keep pouring some of the fat over them with a spoon: when the yolk just begins to look white, which it will in about a couple of minutes, they are enough; the white must not lose its transparency, but the yolk be seen blushing through it: take them up with a tin slice, drain the fat from them, trim them neatly, and send them up with the bacon round them.

How To Poach Eggs

You must have new laid, or very fresh eggs, or it is impossible to poach them nice: don't put any vinegar in the water, as it will harden the white of the egg. and quite spoil the look of it: the beauty of a poached egg is to have the yolk seen through the white.

Take a flat open stew pan half full of boiling water; you may put in two eggs at the same time, boil them gently for two minutes; trim them, and send them up on a toast*, with or without butter; or without a toast, garnished with streaked bacon nicely fried, slices of broiled beef or mutton, anchovies, or pork sausages.

Observations

The bread should be a little larger than the egg, and full a quarter of an inch thick: only just give it a fine yellow colour: take care not to toast it brown, or it will get a bitter flavour: if you do not butter it, it is usual to moisten it by pouring a little hot water on it, and some add a few drops of vinegar on it.