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A Scots Rabbit
- Difficulty
Easy
Published 2015
Meg Dods’s Recipe
Ingredients
- cheese
- porter
- mustard
- pepper
- buttered toast
Method
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
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