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2
helpings 4–5 small SavouriesEasy
10 min
Published 1861
Put the milk, butter and cheese into a saucepan, and stir over a low heat until the cheese melts and the mixture becomes creamy. Add the vinegar, mustard, a good pinch of salt and pepper and lastly the gherkin. Put on to hot buttered toast and either serve at once, or brown for a few minutes under a hot grill.