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Welsh Rabbit

From Mackenzie's ten thousand receipts, in all the useful and domestic arts (1865).

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A historical recipe

Mackenzie's ten thousand receipts, in all the useful and domestic arts , by Colin MacKenzie (1865).

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. a glass of Madeira

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. Cut your cheese into small slips, if soft;
  2. if hard, grate it down.
  3. Have ready a spirit-of-wine lamp, etc., and df.ep block-tin dish ;
  4. put in the cheese with a lump of butter, and set it over the lamp.
  5. Have ready the yolk of an egg whipped, with half a glass of Madeira, and as much ale or beer;
  6. stir your cheese when melted, till it is thoroughly mixed with the butter, then add gradually the egg and wine, keep stirring till it forms a smooth mass.
  7. Season with Cayenne and grated nutmeg.
  8. To be eaten with a thin hot toast.

Plating

Cookware for this recipe

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

From Mackenzie's ten thousand receipts, in all the useful and domestic arts (1865), printed page 463, digitised by the Internet Archive: https://archive.org/details/mackenziestentho00mackrich

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.