|
|
 A form of rarebit, with a cheese-and-milk sauce thickened with breadcrumbs.  Original Receipt from ‘Pot-luck; or, The British home cookery book‘ by May Byron (Byron 1914)296. GLOUCESTER RABBIT Make some buttered toast, cut it into rounds or squares, put it to keep hot in the oven. Put half an ounce of butter in a small saucepan to melt, stir in two tablespoonfuls of grated cheese, half a small teacupful of milk and two tablespoonfuls of fresh bread crumbs – enough to make it as thick as cream. Add salt and pepper, pour the mixture on to the toast, and serve it immediately. See also: Gloucester Cheese and Ale  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |