WELSH RABBIT RECIPES

WELSH RABBIT RECIPE - FOOD.COM

Welsh Rabbit Recipe - Food.com image

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.)

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

4 slices toast
8 ounces grated cheese
1 ounce butter
1/4 pint beer
1 teaspoon mustard
1 pinch cayenne pepper

Steps:

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.

Nutrition Facts : Calories 737.5, FatContent 44.2, SaturatedFatContent 25.9, CholesterolContent 144.5, SodiumContent 1607.1, CarbohydrateContent 50.7, FiberContent 1.9, SugarContent 1.5, ProteinContent 30.6

WELSH RABBIT RECIPE | EPICURIOUS

Welsh Rabbit Recipe | Epicurious image

This classic combination of melted cheese and toasted bread is also called Welsh rarebit — an attempt to dignify the original (and slightly silly) name. For best visual appeal, use an aged yellow Cheddar for the sauce.

Provided by EPICURIOUS.COM

Yield Makes 8 savory-course servings

Number Of Ingredients 9

Ingredients

16 (1/3-inch-thick) diagonal baguette slices
3 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1/2 cup porter or ale
1/4 cup whole milk
1 teaspoon dry mustard
1/8 teaspoon black pepper
6 ounces extra-sharp Cheddar, coarsely grated (about 1 1/2 cups)
1 large egg yolk

Steps:

Preheat broiler.
Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes.
Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.
Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.

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