This can be made in either of the following ways but should always be on square or oblong pieces of buttered toast 1 cm (⅖ in) thick.
The easiest method consists of covering the toast with a thick layer of grated Gloucester or Cheshire cheese, sprinkling with Cayenne and placing in the oven to melt the cheese and glaze the surface.
The original method consists of melting the diced or sliced cheese with a few tablespoons of pale ale and a little English mustard.
When the cheese has melted, pour the mixture on to buttered toasts and smooth quickly with the blade of a knife. Sprinkle with Cayenne and cut into small pieces if desired.