To Stew Cheese
Ingredients
Directions
Prepare
Cut the cheese very thin.
Lay it in a toaster and set it before the fire.
Pour ⅓ cup of ale over the cheese.
Make and serve
Let it stand until it is like a light custard.
Pour it onto toasts or whiggs and serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cheese
- Melts into a creamy, custard-like body when warmed with the ale.
- Ale
- Moistens the cheese and thins it so it softens and spreads evenly.
- Toasts or whiggs
- Bread base that soaks up the melted cheese mixture when served.
The step that matters
Let it stand until it is like a light custard. The cheese must soften gently in the warm ale rather than boil. Overheating can make cheese grainy or stringy, so it should thicken smoothly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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