Welsh Rarebit
A historical recipe from Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Huma, by Pierre Blot (1884).
A historical recipe
Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food, by Pierre Blot (1884). Project Gutenberg eBook #35646.
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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- This dish is not generally understood.
- It is thought by many to be Welsh rabbit, that is, a rabbit prepared Welsh fashion.
- It is not a rabbit, but Welsh cheese (a certain kind only, and prepared for that purpose), melted to a certain degree, and then spread on toast of Welsh bread.
- Grate some Gloucester or Gruyere cheese and pepper it with Cayenne pepper.
- Fry some slices of bread with a little butter, but on one side only, until perfectly yellow, then spread a thick coat of grated cheese on the fried side of the bread, place the slices in a baking-pan, put them in a pretty warm oven, take off when it begins to melt, and serve warm.
- Then you have as good a Welsh rarebit as can be made here.
- The receipt was given to us by an English lady.
Plating
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