Fanny Farmer’s ‘English Monkey’

Fanny Farmer’s ‘English Monkey’ amounts to her extremely good Boston variation on Welsh rabbit enriched with breadcrumbs and milk.

• 1 cup breadcrumbs
• 1 cup whole milk
• 1 Tablespoon unsalted butter
• ½ cup shredded sharp Cheddar or other English, or English style, hard cheese
• a beaten egg
• salt
• ½ teaspoon or more cayenne

1. Soak the crumb in the milk for at least 15 minutes.
2. Melt the butter over low heat and stir in the cheese until it melts.
3. Stir the crumb into the cheese, then whisk the egg into the mix and add the seasonings
4. Serve on toast or, as Farmer does, “toasted crackers.”