Stewed Cheese (1830)

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

As served to the gentlemen of St James’s. This is one of Dolby’s recipes from the Thatched House Tavern and is simply an English version of the famous Swiss fondue.


  • ¼ lb. (120 g.) Cheshire cheese
  • ¼ lb. (120


Stir all together over a low heat until the cheese is melted: do not let the mixture get too hot or the cheese may separate. Serve in a fireproof dish over a light, with plenty of fresh toast.