Preparation info

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Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


There are various kinds of melon served as hors d’œuvre, the cantaloup and rock melon being the most favoured. They must not be over-ripe, and should be served as fresh as possible and above all, very cold.

During the summer put crushed ice round the dish on which the slices of melon are served. Serve with powdered