SC - oop Receipe for Noodle dish

[Sharon R. Saroff]

It's in The Closet of Sir Kenelm Digbie Opened.  Now available in a new
edition from Poison Pen Press (shameless plug).  The original goes:

Savoury Tosted or Melted Cheese

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, 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-breat.
You may scorch it at the top with a hot Fire-Shovel.

Elaina

On Sun, 28 Mar 1999, Nick Sasso wrote:

> anyone know where I can find the confounded thing?  I still have the
> reader's block in finding where I saw it.  <<sniff...sob>>
> 
> niccolo difrancesco
> 
> snowfire at mail.snet.net wrote:
> > 
> > -Poster: Jean Holtom <Snowfire at mail.snet.net>
> > 
> > This sounds like Welsh Rarebit to me!
> > 
> > Elysant
> > 
> > >but the original is pretty clearly a fondue (although it doesn't use wine)
> > >because it tells you how to make the melted cheese stuff and then suggests
> > >you eat it up with toasts of bread.
> > 
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