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 Grated cheese mixed with savoury ingredients, placed on toast, toasted. The first exact reference to this is in Digby 1669 where he suggests chopped asparagus, bacon, onions or anchovies and, there being no grills as we have now; “You may scorch it at the top with a hot Fire-Shovel.”  Original Receipt in ‘The Closet Of Sir Kenelm Digby Knight, Opened ‘ (Digby 1669)SAVOURY TOSTED OR MELTED CHEESE 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. See: Cheese on Toast  |
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