Golden Buck, Welsh Rarebit a la Cutting or Yorkshire

Golden Buck.—Cut some best quality American cheese; not to fresh, into five-eighths of an inch squares, put these into a sautéing pan with half a gill of beer, and a pinch of red pepper, place the pan on a hot fire, and stir well the mixture with a small wire whisk until the cheese is melted and flowing. Lay on a serving dish two slices of toasted bread, each three and a half inches wide, and three-eighths of an inch thick; cut them slanting into four parts so as to obtain four triangles, then lay them together again to form the original square, and pour over the melted cheese; on each of the triangles place a well drained poached egg, and serve immediately.

Welsh Rarebit.—Is made exactly the same as the golden buck, suppressing the poached eggs.

Welsh Rarebit a la Cutting.—Use exactly the same preparation as the ordinary Welsh rarebit, only the cheese to be a little thinner, and add to it just when ready to serve a well beaten egg, stirring it thoroughly with the cheese, but at the same time watch well that it does not boil; pour this preparation on to the prepared toasts.

Yorkshire Rarebit.—Is finished by having two poached eggs, and two slices of bacon for each slice of toast.