à l'Anglaise_.

To prepare such a cheese for the pan, each Rabbit hound may have a
preference all his own, for here the question comes up of how it melts
best. Do you shave, slice, dice, shred, mince, chop, cut, scrape or
crumble it in the fingers? This will vary according to one's
temperament and the condition of the cheese. Generally, for best
results it is coarsely grated. When it comes to making all this into a
rare bit of Rabbit there is:


The One and Only Method

Use a double boiler, or preferably a chafing dish, avoiding aluminum
and other soft metals. Heat the upper pan by simmering water in the
lower one, but don't let the water boil up or touch the top pan.

Most, but not all, Rabbits are begun by heating a bit of butter or
margarine in the pan in which one cup of roughly grated cheese,
usually sharp Cheddar, is melted and mixed with one-half cup of
liquid, added gradually. (The butter isn't necessary for a cheese that
should melt by itself.)

The two principal ingredients are melted smoothly together and kept
from curdling by stirring steadily in one direction only, over an even
heat. The spoon used should be of hard wood, sterling silver or
porcelain. Never use tin, aluminum or soft metal--the taste may come
off to taint the job.

Be sure the liquid is at room temperature, or warmer, and add it