Welsh Rabbit (Cheese Soup)

Ingredients

• as much dry Gruyere or any other light-coloured cheese as you require
• some very thin slices of the stale untoasted crumb of bread
• a piece of fresh butter
• a tablespoonful of flour
• two tablespoonfuls of finely minced onions
• a quart of water
• season with pepper
• season with salt

Method

1. 1

   Layer cheese and bread crumbs in a soup-tureen.

2. 2

   Melt butter in a saucepan, stir in flour until browned.

3. 3

   Add minced onions, then gradually stir in water.

4. 4

   Boil and season.

5. 5

   Allow to stand for a couple of minutes before serving.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 47. The excerpt below is the record exactly as published.

as much dry Gruyere or any other light-coloured cheese as you require ; strew a layer of it at the bottom of the soup- tureen ; over this place some very thin slices of the stale un- toasted crumb of bread. Kepeat this process until the cheese is used, when one-fourth of the depth of the tureen should be occupied. Then you put a piece of fresh butter into a saucepan ; let it melt, and stir into it a tablespoonful of flour, and keep it on the fire, stirring constantly till it browns. Then throw in two tablespoonfuls of finely minced onions ; when they are browned, stir in gradually a quart of Avater ; let it boil, season with pepper

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