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Welsh Rabbit

From Modern domestic cookery (1853).

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A historical recipe

Modern domestic cookery, by Rundell, Maria Eliza Ketelby, 1745-1828. New system of domestic cookery and University of Leeds. Library (1853).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. 1 oz. of butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 525.
  2. — Should be made of the most mellow Gloucester cheese.
  3. Put it into a saucepan with about 1 oz.
  4. of butter and a verylittle ale ;
  5. stir it over the fire until the cheese is quite dissolved ;
  6. then take it off, add an egg well beaten, dish it, and brown it before the fire.
  7. Easp some toasting cheese with a bit of butter into a cheesetoaster, and, when the cheese dissolves before the fire, put it upon thin slices of buttered toast, of which the crust has been cut off.
  8. Serve it very hot, or the cheese will become tough ;
  9. and eat it with pepper, salt, and mustard.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon
Source not stated by archive.org
Credit

From Modern domestic cookery (1853), printed page 379, digitised by the Internet Archive: https://archive.org/details/b2153102x

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.