| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
English |
Cheese/eggs, Londontowne |
4 |
Servings |
INGREDIENTS
| 8 |
|
Slices white bread |
| 8 |
oz |
Old English cheese slices |
| 3/4 |
ts |
Dry mustard |
| 1 |
ts |
Salt |
| 2 |
c |
Milk |
| 1/2 |
ts |
Pepper |
| 1/4 |
c |
Butter, melted |
| 3 |
|
Eggs |
INSTRUCTIONS
May be prepared the day before.
At least 4 hours before cooking, trim crusts and cut bread into 1"
squares. Cut cheese into bite size pieces. In large greased casserole,
alternate layers of bread and cheese. Pour melted butter over top. Beat
eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly.
Pour over casserole. Cover and refrigerate. One hour before serving, bake
at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is
golden and puffy.
Mrs. William W. LaViolette
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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