Toast some slices of bread, (having cut off the crust,) butter
them, and keep them hot. Grate or shave down with a knife some
fine mellow cheese: and, if it is not very rich, mix with it a few
small bits of butter. Put it into a cheese-toaster, or into a
skillet, and add to it a tea-spoonful of made mustard; a little
cayenne pepper; and if you choose, a wine glass of fresh porter or
of red wine. Stir the mixture over hot coals, till it is
completely dissolved; and then brown it by holding over it a
salamander, or a red-hot shovel. Lay the toast in the bottom and
round the sides of a deep dish; put the melted cheese upon it, and
serve it up as hot as possible, with dry toast in a separate
plate; and accompanied by porter or ale.
This preparation of cheese is for a plain supper.
Dry cheese is frequently grated on little plates for the tea-table.