Welch Rarebit

Ingredients

• 4 tablespoonfuls grated cheese
• A wineglass of ale
• 2 tablespoonfuls butter
• Cayenne and salt
• ■J- a tablespoonful mustard

Method

1. 1

   Put the ale in a saucepan with the butter, then put in the cheese (a moist cheese is the best), add the cayenne, salt and mustard, and stir until it boils.

2. 2

   Serve at once on hot buttered toast.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 82. The excerpt below is the record exactly as published.

cayenne and salt ; boil until the liver is cooked; then add the parsley (chopped). Serve on hot toast with slices of lemon. 493— MACAEONI CHEESE. J lb. macaroni ^ cupful white sauce 3 ozs. grated cheese Tablespoonful of made mus- Cayenne and salt tard. Breadcrumbs and butter. Mode. — Boil the macaroni until tender in water with a teaspoonful of salt ; put it into a pie-dish with half the cheese and the white sauce, in which you have mixed the mustard, and a saltspoonful of cayenne and salt ; mix it altogether well ; then put over the remainder of the cheese and breadcrumbs, with pieces of butter spread over them. Bake until a nice brown. Savouries. 494— MACAEONI ESPAGNOLE. i lb. macaroni 1 large onion 3 tomatoes Saltspoonfiil cayenne Teaspoonful salt Butter. Mode. — Put the macaroni on to boil, slice the onion, place in a pie-dish with two tablespoonfuls of butter, put in the oven, when cooked slice the tomatoes and add with the macaroni (if boiled enough), cayenne and salt, cover with breadcrumbs and bake for half an hour. 495— MACAEONI A L'INDIENNE. i lb. macaroni (boiled) 2 teaspoonfuls of curry Saltspoonf ul cayenne powder 1 onion and 1 apple ^ teaspoonful salt Tablespoonful of butter. Mode. — Slice the onion very thin, put in the saucepan with the butter, salt, cayenne and curry powder, add the apple, when well cooked mix them with the macaroni which has been previously boiled. Serve hot. 496— CAULIFLOWEE AU GEATIN. 1 cauliflower 5 ozs. cheese Tablespoonful made mustard J cupful of white sauce Breadcrumbs Butter. Mode. — Boil the cauliflower until tender, put in an entree dish as flat as possible ; mix half the cheese in the white sauce, mustard, cayenne, pour over the cauliflower and allow it to soak in, then put on the rest of the cheese and cover with breadcrumbs, put on small pieces of butter and bake until a nice brown. Serve very hot. 497— PEAWNS MANTALINI. i lb. prawns 1 tin mushrooms Cayenne 1 tomato 3 ozs. butter Juice of a lemon. Savouries. Mode. — Put the prawns, tomato and mushrooms through the mincing machine, then put into a saucepan with the butter, cayenne and lemon juice. Allow this to come to a boil, and serve on hot toast with a slice of lemon. 498— PEAWNS A LA FEANCAISES. ^ pt. picked prawns 4 ozs. butter i cupful white sauce Cayenne Juice of a lemon. Mode. — Put the butter, lemon juice and cayenne into a saucepan, then put in the prawns, allow them to cook until the butter is pink, then add the white sauce. Serve on toast with a slice of lemon. 499_EUSSIAN CEEAM. 1 tin cod's roes (soft) i pt. cream or good white Juice of a lemon sauce 1 egg Cayenne. Mode. — Put the cod's roes into a mortar with the cream or white sauce, beat up until perfectly smooth then add the egg, cayenne, and juice of a lemon, put into a saucepan and allow to come to a boil. Serve on small pieces of toast. 500— SAEDINE SANDWICHES. 1 tin sardines 1 lemon Butter Cayenne. Mode. — Empty the tin of sardines out, take away all the bones and skin, then pound them up in a mortar with one tablespoonful of butter, half a saltspoonful of cayenne and the juice of the lemon. Cut some very thin bread and butter, spread the mixture fairly thick and cover with another piece of bread and butter. Cut away all the crust and lay neatly on a d'oyley. Savouries. 601--DEYILLED SAEDINES. 5 large sardines Mustard Butter Cayenne Mode. — Skin tlie sardines, make a mixture of a tea- spoonful of mustard, a tablespoonful butter, half a salt- spoonful cayenne, spread over the sardines, put in a very hot oven for five minjites. Serve on hot toast. 502— DEVILLED OYSTEES. A bottle of oysters (fresh) 4 tablespoonfuls curry 2 tablespoonfuls Worcester- powder shire sauce 2 eggs 1 tablespoonful anchovy sauce Saltspoonf ul cayenne ^ lb. butter ^ teacup milk. Mode. — Mix in a basin the butter, eggs, sauce, cayenne and curry powder ; put it in a saucepan and stir until it boils, then pour in the milk ; when it is boiling, thicken with a little flour. Ten minutes before serving add the oysters. Of course smaller quantities can be done. Serve with boiled rice. 503— WELCH EAEEBIT. 4 tablespoonfuls grated cheese A wineglass of ale 2 tablespoonfuls butter Cayenne and salt ■J- a tablespoonful mustard

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