Welsh Rabbit

Ingredients

• half a pound of hard, dry, sound, mild cheese
• a tablespoon of butter
• half a teaspoon of Paprika
• a tablespoon of beer
• two to three more tablespoons of beer
• a teaspoonful of made mustard
• rather less of salt

Method

1. 1

   Melt butter in a dish, add Paprika and beer, then mix in diced cheese until smooth.

2. 2

   Stir in mustard and heat until bubbling.

3. 3

   Serve over toast.

Nutrition per serving

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 40. The excerpt below is the record exactly as published.

Welsh Rabbit. I venture to doubt whether Rarebit is defensible, and I have read shoals 148 THE CHAFING DISH of arguments for and against. Anyhow, my kind is a Rabbit, and it tastes as nice — or nicer. A small boy walking across a common with his mother espied a bunny. " Look, mother, there goes a rabbit ! " " Nonsense, my boy, it must have been imagination." " Mother, is imagination white behind .'' " There is no imagination about a Welsh Rabbit. It is sternly real. But not, I think, quite as indigestible as generally sup- posed, especially if it be liberally dosed with Paprika, which I find to be marvellously digestive. A well-made Rabbit should be suave in flavour, not harsh, stringy, or pun- gent. There should be a silky sensation of sensuous softness, and, above all things, it should not tickle the palate. I fear that I am led to dogmatise on the rabbit, and to ferret out my own didactic ideas on the subject, but if my rabbit be carefully con- cocted and intelligently degustated, I am convinced that I shall be forgiven. EGGS AND SAVOURIES 149 Welsh Rabbit. Use about half a pound of hard, dry, sound, mild cheese, without flaw or speck. Cut it up into tiny dice, in fact the smaller the better ; some indeed insist on grating the cheese, but I have found this to be an unnecessary labour. Put a tablespoon of butter into the dish and knead it well with a wooden spoon until it begins to sizzle. Add half a teaspoon of Paprika, rather less of salt, and a tablespoon of beer (anything except bitter). Mix all thoroughly. Turn in the cheese and stir it about until it gets as consistent as thick cream, adding two to three more tablespoons of beer gradually, and taking great care that it does not become lumpy or stringy. Now put in a teaspoon- ful of made musta

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