The Epicure's Almanac or Diary of Good Living
January 17th : STEWED CHEESE
Good double Gloucester, whilst new, is the best cheese for stewing. Chop the quantity required into small portions, and put them in a basin, covering them with strong ale. Set the basin on the hob, or into the oven of a kitchen range, for three quarters of an hour, stirring now and then.
Toast some slices of bread, and make some fresh mustard, then pour the stew over the toast upon a hot plate. A little Cayenne pepper is an excellent addition to this supper dish.