Welsh Rabbit

Ingredients

• i lb. cheese
• cupful milk
• 1 slice toasted bread
• 1 teaspoonful mustard
• Pepper
• Salt

Method

1. 1

   Put the mustard, milk, and salt into a saucepan, and when hot add the cheese.

2. 2

   Place it over a brisk fire, and stir until the cheese and milk are thoroughly mixed, but not boiling.

3. 3

   Pour it on a slice of nicely-toasted bread, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 77. The excerpt below is the record exactly as published.

WELSH RABBIT — TOASTED CHEESE. 135 a fourth part of the lard in a small frying-pan, pour in a fourth of the batter, and cook it on both sides. Place a fourth part of the mince in it, and roll it up neatly, and keep hot while you cook other three. This forms an inex- pensive and pleasant little dish for luncheon or supper. CHEESE PUDDING. 1 oz. flour. 3 oz. cheese. 3 eggs. Salt. 1 oz. butter. 1 gill milk. Cayenne pepper. Mustard. Melt the butter in a saucepan, add tbe flour, stir both to- gether free from lumps, and pour on the milk. Stir until it boils, and the panada is well cooked ; remove the pan from the fire, and add the seasonings, cheese, and yolks of eggs ; mix well. Whip the whites to a stiff froth, and stir these lightly into the mixture. Turn all into a well-greased baking- dish, and bake in a brisk oven for about ten minutes. Serve at once, and very hot. WELSH RABBIT. i lb. cheese. cupful milk. Pepper. 1 slice toasted bread. 1 teaspoonful mustard

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