Welsh Rabbit
From What to eat, how to serve it, 1891
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 37. The excerpt below is the record exactly as published.
Welsh Rabbit. Cold Corned Ham. Sliced Cucumbers. Rolls. Hot Oatmeal Crackers. Cream Cheese. Welsh Rdblit — One egg^ half-cup milk, 10 145 WHAT TO EAT — HOW TO SERVE IT one cup grated cheese ; salt, Cayenne, and made mostard to taste; squares of stale bread toasted and buttered. Heat the milk in a double boiler, melt the grated cheese in this, season, add the egg, and pour the mixt- ure over the toast. If the rabbit seems too thin, add more cheese or a few fine bread- crumbs. 146 I FAMILY LUNCHES FOR AUTUMN 1. Sweetbread P&t6s. Raised Corn-meal Muffins. Fried Potatoes. Jelly Toast. Sweetbread Pates. — Scald and blanch a pair of sweetbreads ; remove bits of skin and gristle ; chop rather coarsely, and stir into a cupful of white sauce ; season to taste. Have ready pastry shells made hot in the oven, and fill them with the sweetbreads. Send verv t/ hot to table. A few mushrooms chopped with the sweetbreads are a pleasant addition. liaised Corn -meal Muffins, — Two cups milk, two cups corn-meal, one tablespoonful white sugar, one tablespoonful lard, quarter yeast-cake. Heat the milk to boiling, and pour it upon the meal. While this is warm, beat in all the other ingredients except the lard. Let it rise six hours. Add the lard. 147 WHAT TO EAT — HOW TO SEEVE IT Fill muffin tins, and let the batter rise twenty minutes before baking. JeUy Toast — Cut stale bread into neat rounds or squares ; fry each slice in boiling deep fat ; spread it thickly with some fruit jell\'', and serve very hot. Deviled Ham. Sliced Potatoes. Rye Biscuit. Crackers and Cheese. Deviled Ham. — Cut cold boiled corned or smoked ham into rather thick slices, rub well with a sauce made as described on page 134 for " Deviled Mutton," and broil the ham over a clear fire. Sliced Potatoes. — Cut six boiled potatoes into neat slices, warm them in a steamer, transfer to a dish, and put on them a table- spoonful of butter and a teaspoonful of chopped parsley. Let them stand five min- utes before serving. Rye Biscuit — Two cups rye flour, one cup white flour, one and a half cups milk, one tablespoonful sugar, one tablespoonf ul lard, one tablespoonful butter, two teaspoonfuls 148 FAMILY LUNCHES FOB AUTUMN baking-powder, saltspoonful salt. Kub the shortening into the flour after sifting the salt and baking-powder with it; add the sugar and the milk; roll the dough out quickly, and bake the biscuit in a brisk oven. 3. Bouillon. Cold Chicken Pie. Potato Salad. Cold Bread. Gingerbread. Cocoa. Cold Chicken Pie. — Stew a grown chicken until tender, putting it on in cold water, and cooking very slowly ; arrange the pieces in a deep pudding dish, laying in with them two hard-boiled eggs cut into slices ; pour over all a cupful of the gravy, which should be well seasoned ; cover the pie with a pastry crust, and bake in a moderate oven. Add to two cups of the remaining gravy a quarter- box of gelatine soaked in a little cold water, a small glassful of sherry, and a tablespoon- ful of vinegar; when the pie is done, pour this gravy into it through an opening which should have been left in the top. Make this 149 WHAT TO EAT — ^HOW TO SEBVE IT pie the day before it is to be eaten. It is an excellent dish for Sunday lunch or tea. Potato Salad, — Slice cold boiled potatoes ; with three cups of these mix one sliced beet, one onion braised, and three or four stalks of celery ; pour over them four tablespoonf uls of salad oil and three of vinegar, with pep- per and salt to taste
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