There are many examples of cheese on toast throughout the world, some good, some bad, some wonderful.
I have had a love affair with cheese on toast for as long as I can remember. From the deliciously simple Croustades Montagnardes, toast, cheese and chopped chives to the ever versatile Pizza, bread base, tomato, onion, cheese and herbs to the ultimate, The Welsh Rarebit, toast, Cheddar, beer, mustard, and cayenne.
The article on the right is from a copy of the Daily Telegraph from February 4th 1932 giving some variations on the classic dish, while the article below for apple chutney is from a ‘Womans Realm’ article from the late fifties, early sixties.
My own favourite recipe would have to be as follows:
3 tbs. butter, 3 oz finely chopped green onion, 3 oz finely chopped sour apple, 7 oz Cheddar cheese, 8 oz of Stout, 2 egg yolks, 2 tsp mustard (to taste) cayenne pepper and paprika.
Saute the onion and apple in the butter until soft, add the beer and bring to a slow simmer. Add the cheese, mustard and egg yolks and cook out for 5-6 mintes. Remove from the heat and allow to cool, beating occasionally, to a smooth paste.
Thickly coat slices of toasted farmhouse bread with the mixture and glaze under a hot grill until brown. Serve immediately with a glass of chilled cider and a small pot of apple chutney.