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Stewed Cheese (1830)
Preparation info
Difficulty
Easy
Appears in
The Cookery of England
Published 1975
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.
Ingredients
Method
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.