Welsh rarebit

Welsh rarebit

By
From
Encyclopedia of Food and Cookery
Serves
4

Versions of this dish have existed for a long time in England and Scotland as well as Wales. ‘Rabbit’ seems to be an older version of the name.

Ingredients

Quantity Ingredient
125g mature cheddar cheese, grated
60ml beer
60ml milk or cream
1/2 teaspoon dry mustard
salt
cayenne
15g butter
1 egg, well beaten
4 slices toast, buttered

Method

  1. Put cheese, beer and milk or cream into a small saucepan and heat gently, stirring, until cheese melts. Remove from heat and stir in mustard, salt, cayenne, butter and egg.
  2. Return to low heat and stir until mixture thickens a little; do not allow to boil. Pour over toast and serve at once.

Variation:

  • Buck rarebit: Top each serving of welsh rarebit with a poached egg.
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