Welsh or Scotch Rabbit
A historical recipe from The English Housekeeper, by Anne Cobbett (1851).
A historical recipe
The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping, by Anne Cobbett (1851). Project Gutenberg eBook #55314.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Method
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- There are many receipts for this, and the following is a good one.
- Mix some butter with grated cheese (unless that be so fat that the butter is not required), add salt, pepper, made mustard, and a tea-cupful of brown stout or Port wine;
- put this into a cheese-toaster, stir till the cheese be dissolved, then brown, and serve it quite hot: toasts in a separate dish.
Plating
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