Boiled Cheese

Take four ounces of cheese (single Gloucester or Dunlop do well), two ounces of fresh butter, and a tablespoonful of cream; cut the cheese into thin slices; put all into a stew-pan, and set it over a slow fire. Stir it till it boils, and is quite smooth. Take off the pan; break an egg into it, stir both yolk and white quickly in; put it in a dish, and brown in a Dutch oven before the fire.

Fromage Cuit

Cut half a pound of Cheshire cheese into thin slices; pound it well in a mortar; add by degrees the well-beaten yolks of two and the white of one egg; also, half a pint of cream. Mix well together, and bake on a dish for ten or fifteen minutes.

Stewed Cheese

Melt three-quarters of an ounce of fresh butter in a tea-cupful of cream; mix with a quarter of an ounce of good cheese, finely grated; beat it well together, stew till it is quite smooth, stirring all the time. Serve upon well toasted bread, and brown the top with a salamander.

Cheese Toasts

Grate three ounces of Gloucester cheese; mix it with the yolks of two eggs, four ounces of grated bread, and three ounces of butter; beat the whole well in a mortar, with a dessert-spoonful of mustard, a little salt and cayenne pepper. Toast some bread thin and crisp, cut it into neat pieces, lay the paste as above thick upon them, put them into a Dutch oven, covered with a dish, till hot through; then remove the cover, let the cheese brown a little, and serve as hot as possible.

Fondu

A quarter of a pound of fine flour well dried, half a pint of cream, a piece of butter the size of a nut; mix them well together in a stew-pan over a slow fire, stirring constantly till it is quite thick, and smooth; then add the yolks of five eggs, half a pint of new milk, and two ounces of grated parmesan cheese. Stir all together, but not over the fire. Beat up the whites of the five eggs to a strong froth, and mix it very lightly with the other ingredients. Bake in a souffle-dish or paper case, in a gentle oven, for half an hour. Take care it is served the moment it comes out of the oven, or it will fall and become heavy.

Pailles Au Parmesan, Or Cheese Straws

Take six ounces of flour, four of butter, two of cream, three of grated parmesan cheese, the slightest grating of nutmeg, two grains of cayenne, a little salt, and white pepper; mix the whole well together, roll it out, and cut it in strips the size and thickness of a straw. They must be baked in a moderate oven, should be quite crisp, and of a pale colour. Serve very hot in the second course.

Cheese And Ale

Cut some good Gloucester cheese into thin slices, carefully removing the rind; lay them in a dish over a lamp; spread each piece of cheese with mustard, and pour over as much strong ale as will cover them; stew till the cheese is quite dissolved. Toast and ale should be served with this. The toast should be thick, and well browned, and hot ale, with or without spices, poured over it.