Welsh Rabbit a la Morgan Robertson

Ingredients

• a good-sized lump of butter
• two pounds of cheese
• a little beer (near beer will do)
• a heaping tablespoonful of corn starch
• put in a little Worcestershire sauce, if you like it

Method

1. 1

   Melt butter in a chafing dish, add mustard and paprika.

2. 2

   Add cheese and beer, stirring until melted.

3. 3

   Mix corn starch with water and add to the mixture, stirring until it reaches pancake batter consistency.

4. 4

   Serve on toasted bread.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 45. The excerpt below is the record exactly as published.

WELSH RABBIT A LA MORGAN ROBERTSON I wonder how many folk who read these pages re- member Morgan Robertson. Poor old Morgan is dead and gone, now, but in his day he wrote some of the best sea stories ever put into English. He used to keep bach- elor hall in a funny little studio down on 25th Street, off Sixth Avenue, New York — and when his friends came to call his special delight was a Welsh Rabbit. He told me how to make it, and I am trying to pass the recipe on. The beauty of Robertson's rabbit was that it never got stringy. First you put a good-sized lump of butter into a chafing dish and let it sizzle. Add some Coleman's mustard and paprika and stir it round a bit. For six people I would use two pounds of cheese. Real old New York State full cream cheese — none of this odoriferous imported stuff. The kind of cheese they used to make down on the farm. Cut it up in chunks and put it in the pan with a little beer (near beer will do), or you could use milk. Keep adding a little more beer as die cheese commences to melt [193] THE STAG COOK BOOK and put in a little Worcestershire sauce, if you like it. When it is well melted take a heaping tablespoonful of com starch,

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