junction with melted butter. On every
occasion on which it is used, house-
keepers should bear in mind tho import-
ance of having the bottle well shaken,
as it contains a thick sediment, which
will settle. Worcester sauce is an ad-
mirable compound when used in mode-
ration to give tone to a variety of dishes.
I will mention, however, but one, and
that one so generally known — viz., the
good old-fashioned Welsh rarebit. In
making Welsh rarebit of course a great
deal depends on the cheese, which should
be moist, and not dry. A little butter
should be used, simply to prevent the
cheese from sticking, but not too much.
There are various old-fashioned modes
of imparting flavour to Welsh rarebit,
the one most generally known being
that of adding a little old ale. I would
recommend the cook, in making a small
Welsh rarebit, to try the experiment of
mixing in with it a teaspoonful of Wor-
cester sauce✪ Welsh Rarebit. It gives the whole dish a
rich and almost gamey flavour that can-
not be imparted to it by any other sauce
that I can call to mind.
El, LOW VEGETABLE COLOUR-
ING.—See Vegetable Co-
louring.
a. £. BURT AND
V
Page 237 · 1 recipe record on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
junction with melted butter. On every occasion on which it is used, housekeepers should bear in mind the importance of having the bottle well shaken, as it contains a thick sediment, which will settle. Worcester sauce is an admirable compound when used in moderation to give tone to a variety of dishes. I will mention, however, but one, and that one so generally known — viz., the good old-fashioned Welsh rarebit. In making Welsh rarebit of course a great deal depends on the cheese, which should be moist, and not dry. A little butter should be used, simply to prevent the cheese from sticking, but not too much. There are various old-fashioned modes
of imparting flavour to Welsh rarebit, the one most generally known being that of adding a little old ale. I would recommend the cook, in making a small Welsh rarebit, to try the experiment of mixing in with it a teaspoonful of Worcester sauce. It gives the whole dish a rich and almost gamey flavour that cannot be imparted to it by any other sauce that I can call to mind.
YELLOW VEGETABLE COLOURING.—See Vegetable Colouring.
a. £. BURT AND
Records on this page
Welsh Rarebit