Dutch Rabbit
A historical recipe from The Complete Book of Cheese, by Bob Brown (1955).
A historical recipe
The Complete Book of Cheese, by Bob Brown (1955). Project Gutenberg eBook #14293.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Complete Book of Cheese, by Bob Brown (1955). Digitised by Project Gutenberg, eBook #14293 (https://www.gutenberg.org/ebooks/14293). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Method
- Melt thin slices of any good cooking cheese in a heavy skillet with a little butter, prepared mustard, and a splash of beer.
- Have ready some slices of toast soaked in hot beer or ale and pour the Rabbit over them.
- The temperance version of this substitutes milk for beer and delicately soaks the toast in hot water instead.
- Proof that there is no Anglo-Saxon influence here lies in the use of prepared mustard.
- The English, who still do a lot of things the hard way, mix their biting dry mustard fresh with water before every meal, while the Germans and French bottle theirs, as we do.