American Rabbit

Ingredients

• about a quarter of a pound of American cheese
• half an ounce of butter
• three to four tablespoonfuls of ale
• half a teaspoonful of dry mustard
• a few drops of Tabasco sauce
• a good pinch of black pepper
• the yolks of two eggs

Method

1. 1

   Chop cheese and put in a chafing dish with butter, ale, mustard, Tabasco, and black pepper.

2. 2

   Stir until creamy, then add yolks and stir longer to cook the eggs.

3. 3

   Pour over buttered toast and serve quickly.

Nutrition per serving

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 14. The excerpt below is the record exactly as published.

American Rabbits, Boston Rabbits, Oyster Rabbits, Scotch Wood- cock, Golden Buck, etc., all of which take the form of toasted cheese done in one way or the other. mash IRabbit, IRc. 1. Cut into shreds a quarter-pound of Cheddar cheese, put this into the chafing dish with an ounce of butter and three table-spoonfuls of ale, or if milk is preferred use it in place of ale. Add also one dessert-spoonful of Holbrook’s Worcester Sauce, one salt-spoonful of dry mustard, and half a salt-spoonful of paprika or Krona pepper. Blend the ingredients thor- oughly, and stir constantly till the cheese has melted and the mixture is quite creamy. Have ready some slices of toasted bread, trimmed and buttered, place them on a hot dish, and pour over the cheese mixture. Serve hot. HHelsb IRabbtt, IRo. 2. Take £ gill milk, 3 ozs. of Cheddar cheese cut into small dice, 1 egg, 1 oz. butter, seasoning, toasted and buttered bread. Put the milk into 32 Chafing Dish Cookery a chafing dish, and bring it to the boil. Add the cheese, the egg (previously beaten), season with salt, pepper, and nutmeg. Stir, cooking slowly until quite smooth, or resembling thick cream. Remove the pan from the fire, and stir in the butter ; then return over the fire and re-heat. Pour the mixture over round or square slices of toasted and buttered bread, and serve quickly. The secret of this Welsh rabbit is careful and continuous stirring, so that it is smooth and creamy. ©ol£>en JBucft. Proceed exactly the same as directed in the foregoing recipe. Have ready as many poached eggs as there are portions of Welsh rabbit, and place one on each. Dish up, garnish with sprigs of parsley, and serve quickly. Hmertcan IRabbit. Chop finely about a quarter of a pound of American cheese, put it in a chafing dish, with half an ounce of butter, three to four table- spoonfuls of ale, half a teaspoonful of dry mus- tard, a few drops of Tabasco sauce and a good pinch of black pepper ; stir the mixture till it is quite creamy and free from lumps, then add the yolks of two eggs

Cook this with the app: pantry check, scaling, and the assistant.