On 2004-09-15, D. A.'Dutch' Martinich > wrote:

> library. Do any of Her Majesty's subjects out there know how it is
> actually prepared? (I would enjoy Manchego just like Killick!)

I have the Thomas/Grossman cookbook, but Charlie did such a good job of
paraprasing the book, I need not repeat it. Just to add my own
observaions, toasted cheese is basically what we Americans have come to call
French toast, only without the garlic. Take some bread, put some cheese on
top, and toast it under a hot broiler until the cheese melts and begins to
brown. I'd say a grilled cheese sandwich is a contemporary evolution of
this basic toast and melted cheese dish.

One of the particulars of the books (I'm on the last one! :\ ) is the
Captain's ornate cheese server, "...a remarkably elegant piece of Irish
silver, a covered outer dish that held six within it, the whole kept warm
over a spirit-stove;...". In the movie Master and Commander, this toasted
cheese server is nicely revealed in one of the evening meal scenes. After
months at sea, it often got down to just hardtack crumbs and cheese rinds.
With the addition of a little moisture, these could still be used in the
individual dishes of the server.

BTW, if anyone would like any of the recipes from the Lobscouse & Spotted
Dog cookbook, send me an email and I'll get back. Put "Lobscouse" in the
subject line so I don't inadvertently flag you as spam.

send queries to: a qbg obo ng pbzpnfg qbg arg (rot-13)

nb