Recipes > Cheese > Golden Buck

Golden Buck


Prepare the cheese and toast as in receipt for Welsh Rarebit; cut the toast in eight pieces; while the cheese is melting poach eight eggs, by dropping them gently into plenty of boiling water containing a teaspoonful of salt, and half a gill of vinegar; as soon as the whites are firm, take them carefully out on a skimmer, trim off the edges, and slip them again into warm water, while you divide the cheese on the pieces of toast; then lay an egg on each piece, and serve at once. The success of the dish depends upon having the eggs, cheese, and toast ready at the same moment, putting them together very quickly, and serving them before they cool.


Print recipe/article only


The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

comments powered by Disqus