A Scots Rabbit

• cheese
• porter
• mustard
• pepper
• buttered toast

Pare the crust off a slice of bread cut smooth and of about a half-inch in thickness. Toast it, but do not let it wither or harden in the toasting. Butter it. Grate down mellow Stilton, Gouda, Cheshire, or good Dunlop cheese; and, if not fat, put to it some bits of fresh butter. Put this into a cheese-toaster which has a hot-water reservoir and add to it a glassful of well-flavoured brown-stout