Slice down some good rich cheese rather thinly into a very-clean stewpan with a quarter its weight of butter, and two or three spoonfuls of porter, good ale, or new milk, as you please, and according to the quantity of the cheese; flavor to taste with freshly-ground black pepper and dry English mustard. Stir over the fire until all is thoroughly melted and of a thick creamy consistency; pour it over hot buttered toast, which has been placed in a hot tin or a fireproof dish; brown the surface in the oven or not, as you like, but make very hot, and serve at once.

This requires careful watching, because if it be in the least overcooked it will be leathery. It should be served directly it is ready.