Roast Cheese, to come up after dinner

Preparation info

  • Difficulty


  • For

    4 or 5

    , or to make 12 to 14 savouries

Appears in

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
  • 3 oz. (90 g.) breadcrumbs
  • 1 teaspoon made mustard
  • a little salt and plenty of pepper
  • 4 or 5 slices of toast


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.