Page:Art of Cookery 1774 edition.djvu/228

190

YOU must cut them about ten inches, and string them; then tie them in bundles like asparagus, or cut them in small dice; boil them like peas, toss them up with pepper, salt, and melted butter.

AFTER they are stringed, cut them an inch long, stew them in a little red wine till they are tender; season with pepper and salt, and thicken it with a piece of butter rolled in flour; then pour them into your dish, squeeze the juice of orange over it, then scrape Cheshire cheese all over them, then brown it with a cheese-iron, and serve it up quick and hot.

TOAST a piece of bread very nicely on both sides, butter it, cut a slice of cheese about as big as the bread, toast it on both sides, and lay it on the bread.

TOAST the bread on both sides, then toast the cheese on one side, lay it on the roast, and with a hot iron brown the other side. You may rub it over with mustard.

TOAST a slice of bread brown on both sides, then lay it in a plate before the fire, pour a glass of red wine over it, and let it soak the wine up; then cut some cheese very thin, and lay it thick over the bread, and put it in a tin oven before the fire, and it will be toasted and browned presently. Serve it away hot.

TOAST the bread and soak it in the wine, set it before the fire, cut your cheese in very thin slices, rub butter over the bottom of a plate, lay the cheese on, pour in two or three spoonfuls of white wine, cover it with another plate, set it over a chaffing-dish of hot coals for two or three minutes, then stir it till it is done and well mixed. You may stir in a little mustard; when it is enough lay it on the bread, just brown it with a hot shovel. Serve it away hot.