"Wayne" > wrote in message
...
> (D. A.'Dutch' Martinich) wrote in
> m:
>
> > In the Patrick O'Brian Aubry/Maturin novels about the British navy,
> > toasted cheese is often mentioned as a late evening snack served in
> > the captain's cabin. Yes, I know there is a food book written as a
> > spin-off from the series, but I don't have it and neither does my
> > library. Do any of Her Majesty's subjects out there know how it is
> > actually prepared? (I would enjoy Manchego just like Killick!)
> > Thanks,
> > D.M.
> >
>
> I haven't read the novels and don't have the food book, but it's very
> likely that "toasted cheese" in that framework is much like Welsh Rarebit.
>
> --
> Wayne in Phoenix
Haven't read the novels nor the cook book, but you reply anyway. Fortunately
you are correct! <grin>
Paraphrased from "Lobscouse and Spotted Dog", Grossman and Thomas: Toast
soft bread or hard tack as available and place in a dish. Top with shredded
or thinly sliced cheese and brown under a salamander. As with early cheese
rabbits, the toast may be soaked with porter (the cheese may be sprinkled
with mustard too).
These books take place just after the turn of the century (19th) and toasted
cheese is very much related to early recipes for cheese rabbits (rarebits).
An early 18th century recipe for London Rabbit would be: Toast a 1/2-inch
slice of country bread on both sides and put it on a heat-proof platter or
dish. Soak the bread with as much porter as it will hold without becoming
too soft. Top with thinly sliced or shredded Cheddar or similar cheese.
Place under a salamander until the cheese is melted and browned. As with the
toasted cheese above, the cheese can be sprinkled with ground mustard seeds.
For a Cambridge Rabbit later in the 18th century, substitute sherry for the
porter and Cheshire for the Cheddar.
Charlie