Welsh Rabbit

Ingredients

• some slices of bread
• some slices of good, rich cheese
• a little made mustard
• pepper to taste

Method

1. 1

   Toast bread, lay cheese on top, melt in a pan, spread with mustard and pepper, and serve on hot plates.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 90. The excerpt below is the record exactly as published.

Welsh Rabbit it will keep good for two or three weeks. Time, about twenty minutes. Cheese Puff-balls. — Stir together five table - spoonfuls of Parmesan cheese, grated ; five table-spoonfuls of flour, a salt-spoonful of salt, and a pinch of paprika. Have ready on the fire a large cup of boiling water, into which three dessert-spoonfuls of butter have been melted. Into this turn the flour - and - cheese mixture, and as it boils beat for several min- utes. Remove the saucepan from the fire and let the contents get thor- oughly cold. Then add three un- beaten eggs, and beat all hard for twenty minutes. Drop (several inches apart) heaping teaspoonfuls of the mixture upon greased paper in a baking-pan, and bake for twenty minutes. Like the souffle, these puff- balls must be eaten as soon as baked, as they fall if allowed to stand. Cheese Ramequins. — Put in a small saucepan 2 ozs. of good butter, with one and a half gills of cold water. Let it start boiling ; season with half a teaspoonful of salt, half a salt- spoonful of pepper ; add one gill of sifted flour ; stir constantly with a wooden spoon while seasoning and pouring the flour. Cook four min- utes, remove from the fire, add % lb. of freshly grated Parmesan cheese ; add three raw eggs, one after the other. Each egg must be well mixed before adding another one. The mixture must become like a dry, smooth paste. Butter slightly some porcelain ramequins, or some small tin moulds ; fill them two-thirds full ; sprinkle over one level teaspoonful of grated Swiss cheese. Place in hot oven for eighteen minutes ; send at once* to the table. This dish must not wait. Cheese Sandwiches. See Sandwiches. Cheese Straws. — Beat 3 ozs. of fresh butter to a cream. Mix with it 3 ozs. of dried flour, 3 ozs. of grated Parmesan or other cheese, and half a salt-spoonful of cayenne; add a pinch of mace. Roll the paste out thin, cut it into strips three inches long and the third of an inch broad, and bake them on a buttered tin in a quick oven. Serve them immedi- ately, piled high on a napkin. Time, a few minutes to bake. Welsh Rabbit, or Welsh Rarebit. — Cut some slices of bread about half an inch in thickness, and toast them lightly on both sides. Lay on them some slices of good, rich cheese, and put them in a pan till the cheese is melted. Spread a little made mustard and pepper over them, and serve on very hot plates. It is most desirable to send this dish to table quite hot, as without this it is entirely worthless. Another way : — Cut some slices of bread about half an inch thick. Toast, and remove the crust ; butter them well on both sides. Place on the toast a layer of cold roast beef, flavored with mustard and horserad- ish. Over this spread some hot, toast- ed cheese, thoroughly saturated with porter, and flavored with black pepper, salt, and shallot vinegar. This dish is rather indigestible than otherwise. Time, a few minutes to toast the cheese. Welsh Rabbit (in chafing-dish). — Cut 1 lb. of fresh, soft American cheese in small pieces. Have ready one table-spoonful of butter, two- thirds of a cup of beer, the yolk of one egg, and the seasonings. Melt the butter in the blazer ; add one tea- spoonful of paprika and half the beer. Mix until smooth and hot. Put the blazer in the hot-water pan, and add the cheese to the butter and paprika. Stir the cheese continuously while it is melting, adding the remainder of the beer as necessary. Stir slowly, but incessantly, and watch the cheese carefully ; when melted, add the yolk of the egg, beaten. Add mustard, Worcestershire sauce, salt, and pepper to taste

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