SC - > Feeding Gunthar and Thyra

[david friedman]

People on this list have said that Her Highness likes butter and cheese;
I've got to wonder if she has ever had Digby's Savory Toasted Cheese (17th
C.)

Savoury Tosted or Melted Cheese
Digby p. 228/177

Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye,
Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten
melted Butter, that hath served for Sparages or the like, or pease, or
other boiled Sallet, or ragout of meat, or gravy of Mutton: and, if you
will, Chop some of the Asparages among it, or slices of Gambon of Bacon, or
fresh-collops, or Onions, or Sibboulets [green onions], or Anchovis, and
set all this to melt upon a Chafing-dish of Coals, and stir all well
together, to Incorporate them; and when all is of an equal consistence,
strew some gross White-Pepper on it, and eat it with tosts or crusts of
White-bread. You may scorch it at the top with a hot Fire-Shovel. [end of
original]

1/2 lb butter	1/8 lb Brie or other strongly flavored cheese
1/2 lb cream cheese	1/4 t white pepper

Melt the butter. Cut up the cheese and stir it into the butter over low
heat. You will probably want to use a whisk to blend the two together and
keep the sauce from separating (which it is very much inclined to do). When
you have a uniform, creamy sauce you are done. You may serve it over
asparagus or other vegetables, or over toast; if you want to brown the top,
put it under the broiling unit in your stove for a minute or so. Experiment
with some of the variations suggested in the original.

Elizabeth/Betty Cook


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