Welsh Rarebit
A historical recipe from Canoe and Camp Cookery A Practical Cook Book for Canoeists, Corinthian Sailors and Outers, by Seneca (Writer on outdoor life) (1885).
A historical recipe
Canoe and Camp Cookery A Practical Cook Book for Canoeists, Corinthian Sailors and Outers, by Seneca (Writer on outdoor life) (1885). Project Gutenberg eBook #55705.
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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- Cut bread into slices about one inch in thickness, and pare off the crust.
- Toast the slices slightly without hardening or burning and spread with butter;
- cut slices of cheese not quite as large as the bread, lay it on the bread, and toast all over the fire on a broiler.
- Be careful that the cheese does not burn, and let it be equally melted.
- Spread over the top a little mustard already prepared and seasoning of pepper, and serve very hot.
Plating
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