Recipe by Karen Elizabeth
Nothing is more delicious that a well-made Welsh Rabbit, or 'rarebit'. It is easy to make but you do need to keep your eye on it! Have the toast made, and keep it warm, before you start cooking the cheese - which is best coarsely grated because it melts easily. From 'The Country Kitchen - Cheese And Biscuits' - Jean Hatfield.
Top Review by pollypolly
This was good but I'm not sure why the site gave the measurements for the butter, beer, and cheese in metric units and the rest of the ingredients in US measures ( I used the tab for US measurements). Also, the cheese and liquid began to separate as soon as the mix cooled; thinking a little flour should have been incorporated into the butter to make the emulsion hold. It was edible but glad I did not try this for company.
- 375 g Mature cheddar cheese, coarsely grated
- 30 g butter or 30 g margarine
- 125 ml milk or 125 ml beer
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1⁄2 teaspoon salt
- 1 pinch cayenne powder
- 1 egg, lightly beaten
- 8 slices bread, toasted
- paprika (optional)
Directions See How It's Made
- Melt the butter or margarine in the top of a double boiler over boiling water. Add the milk or beer; when this is warm, add the grated cheese.
- With a fork, stir lightly but constantly until the cheese is melted. Season with Worcestershire sauce, mustard, salt and cayenne.
- Remove the saucepan from the heat, and stir in the lightly beaten egg, which will cook in a few seconds.
- Pour the mixture over the hot toast.
- Sprinkle with a little paprika if liked, and serve immediately.