[Sca-cooks] Digby's Savory Toasted Cheese

[Kingstaste]

And in honor of the newly-declared holiday, here is the recipe originally
posted by Elizabeth:

 

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