Recipe for Yorkshire Buck


1 tablespoon butter
1 lb cheshire cheese, grated
1 cup ale (not beer)
7 large eggs
1/4 teaspoon salt
1 teaspoon dry mustard
2 dash tabasco
6 slice canadian back bacon
3 english muffins
2 tablespoon dijon mustard


Melt the butter in the top of a double boiler. Add the cheese and as it begins to melt, add the ale slowly, stirring constantly. Beat 1 of the eggs and add it, along with the salt, dry mustard, and Tabasco. Continue to stir until the cheese is melted and the mixture is smooth. Lower the heat and keep hot. Poach the remaining 6 eggs and keep them warm while you fry the bacon on a griddle. Split and toast the English muffins and spread them with a thin coating of Dijon mustard. Put the muffins on a serving plate, pour on the cheese, and top with a slice of bacon, a poached egg, and some more cheese. Serve as hot as possible. Run the muffins under a hot broiler to glaze the tops, if you like.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here