Prep 5 mins
Cook 5 mins
From Celtic Cookery by Iris Price Jones. "Welsh Rabbit is probably a joke name that has become refined to Welsh Rarebit. Lady Llanover's Welsh rabbit consisted simply of toasted cheese on toast. It was the one recipe in her book, Good Cookery, which was written in Welsh." (Aristocratic landowners had rights to the meat from the rabbits in the fields, so the rest of the people had no meat from the rabbit, and probably little meat at all. Welsh migration to the States, Canada, Patagonia, Australia, and New Zealand was partly a result of poor living conditions where they came from.)
- 4 slices toast
- 8 ounces grated cheese
- 1 ounce butter
- 1⁄4 pint beer
- 1 teaspoon mustard
- 1 pinch cayenne pepper
- Make the toasts, butter lightly and take off the crusts.
- Melt the butter over low heat, add the cheese, and slowly pour in the beer, stirring till smooth. Add the mustard and pepper. Keep stirring till it is heated through, but never let it boil or bubble or it will become stringy. Pour over the toast and serve.
- Use cheddar cheese or something that melts nicely with a good flavour.
A firm family favourite in our house - and a recipe which I make regularly. But even though simple recipes seem the same, they can differ slightly - so I was keen to try Mme Melissa's Welsh Rabbit - which is what we call it in our family as a joke too! I was lucky enough to have some mature cheddar - and with this cheese, this dish was delectable. try to make sure you cover all the corners of the toast, so they don't over brown and burn when you grill these - I like mine to be bubbling and brown in patches on the top! Great recipe thanks Melissa - a good British Heirloom recipe! Made for ZWT3 and Unreviewed Tag. FT:-)