Roast Cheese, to come up after dinner

Preparation info

  • For

    4 or 5

    , or to make 12 to 14 savouries
    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is Mrs Rundle’s recipe of 1807, and very good it is as a supper dish or in tiny quantities as a savoury.


  • 3 oz. (90 g.) Cheshire cheese, finely grated
  • yolks of 2 eggs


Beat all the ingredients well together (or put them in a blender). Well cover the slices of toast (cut into small strips if to be used for a savoury) with the resulting paste, lay on a baking tin, cover with foil and put in hot oven, 400° F., gas mark 6, for 10 minutes. Remove the foil and allow to brown slightly but not too much.