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Savoury Tosted Cheese
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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-bread. You may
scorch it at the top with a hot Fire-Shovel.
The Closet of Sir Kenelm Digby Opened
published (posthumously) in 1669
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As prepared by Beathog:
Combine cream cheese, softened Brie and butter [3:2:1 ratio]. Add finely
chopped onion and beer to thin, if necessary.
Serve warm, with bread, or over asparagus spears.
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