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I was doing some researching before posting my Welsh Rarebit recipe, and found this. This is nearly perfect, only authentic difference is that the Rarebit should be served on very thick and crisp toast points. No need to post mine.

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personalchef June 14, 2010

This was sooo rich!! I cut the recipe in half and it was still too much of a good thing. I do mean good, the taste was wonderful. It wouldn't be fair for me to put stars on it because the reason I made it was that my Mom used to make it when we were kids. This one was not the same, Mom's was not as thick and was served on a plate with home made rolls to sop it up but the taste is very close to hers, although hers was definately hotter, (more Tobasco I guess.) More parsley too. In any case thanks for posting it, it was good and brought back pleasant childhood memories.

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Derf March 29, 2004
Mean Chef's Welsh Rarebit