A Welsh Rabbit
A historical recipe from Directions for Cookery, in its Various Branches, by Eliza Leslie (1840).
A historical recipe
Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Project Gutenberg eBook #9624.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Digitised by Project Gutenberg, eBook #9624 (https://www.gutenberg.org/ebooks/9624). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Method
- Toast some slices of bread, (having cut off the crust,) butter them, and keep them hot.
- Grate or shave down with a knife some fine mellow cheese: and, if it is not very rich, mix with it a few small bits of butter.
- Put it into a cheese-toaster, or into a skillet, and add to it a tea-spoonful of made mustard;
- a little cayenne pepper;
- and if you choose, a wine glass of fresh porter or of red wine.
- Stir the mixture over hot coals, till it is completely dissolved;
- and then brown it by holding over it a salamander, or a red-hot shovel.
- Lay the toast in the bottom and round the sides of a deep dish;
- put the melted cheese upon it, and serve it up as hot as possible, with dry toast in a separate plate;
- and accompanied by porter or ale.
- This preparation of cheese is for a plain supper.
- Dry cheese is frequently grated on little plates for the tea-table.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.